The Secret to the Best Spanish Ratatouille | Pisto Manchego Recipe
This Spanish Ratatouille, known in Spain as Pisto Manchego, is one of Spain´s most iconic and classic vegetable dishes. It´s packed with flavors, easy to make and made with the simplest ingredients. Serve it as a side dish next to some grilled fish or even for breakfast next to some fried eggs.
What makes this Spanish pisto so great, (hint: the secret), is that you slowy cook all the vegetables in layers, instead of cooking them all at the same time. This gives each vegetable the chance to cook on its own, giving the pisto the most beautiful textures & flavors.
To make this recipe, I recommend using a great Spanish olive oil. Since we are using the simplest ingredients, it´s important to use the best ingredients. This is what ultimately gives the entire dish, that incredible depth of flavors.
TIPS & TRICKS to Make this Recipe: I used the most typical vegetables that are used in Spain to make this dish. But you are more than welcome to mix it up. By using eggplant, carrots or even mushrooms. For the tomato sauce, I finely grated fresh tomatoes, but you can also use canned tomato sauce or passata.
Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH SEA SALT
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Watch the Video Below on How to Make this Spanish Ratatouille | Pisto Manchego
Spanish Ratatouille | Pisto Manchego
- 1/4 cup extra virgin olive oil 60 ml
- 1 onion
- 4 cloves garlic
- 1 green bell pepper
- 1 red bell pepper
- 1 zucchini
- 6 tomatoes
- 1 bay leaf
- pinch sea salt
- dash black pepper
- dash granulated sugar
Heat a large deep fry pan or stock pot with a low-medium heat and add in 1/4 cup extra virgin olive oil
Meanwhile, roughly chop 1 large onion and thinly slice 4 cloves garlic
After heating the olive oil for 5 minutes, add in the chopped onion and sliced garlic, mix with the olive oil so everything is well coated, mix every 1 to 2 minutes
Meanwhile, roughly chop 1 green and 1 red bell pepper
After 10 minutes and the onions are translucent, add in the chopped bell peppers, once again, mix together so all the vegetables are coated in the olive and mix every 1 to 2 minutes
Meanwhile, cut 1 zucchini into 1/2 inch (1.25 cm) thick rounds, then stack them up and cut into large cubes, finely grate 6 tomatoes to end up with 1 1/2 cups (340 grams) tomato sauce
After cooking the bell peppers for 10 minutes and they are tender, add in the cubed zucchini, mix together and cook for 5 minutes, then add in the tomato sauce and season generously with sea salt, black pepper and a kiss of granulated sugar, mix together, then add in 1 bay leaf and simmer for 10 to 15 minutes, or until the tomato sauce has really thickend up
Once the tomato sauce has thickend up, remove from the heat, transfer into a large serving dish and discard the bay leaf, serve warm or cold, enjoy!
Get the Spanish Olive Oil I used to make this Spanish Pisto
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