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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (583g) Recipe makes 4 servings |
||
| Calories 341 | ||
| Calories from Fat 171 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.0g | 29% | |
| Saturated Fat 2.7g | 13% | |
| Monounsaturated Fat 13.3g | ||
| Polyunsaturated Fat 2.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 26mg | 1% | |
| Potassium 1454mg | 41% | |
| Total Carbohydrate 41.4g | 13% | |
| Dietary Fiber 10.7g | 42% | |
| Sugars 12.8g | ||
| Protein 6.5g | 13% | |
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Pisto (Spanish Vegetable Stir-Fry)
By: Nasseh
Jul 24, 2008
This is a classic dish from Spain. In many regions, 2-3 lightly beaten eggs are stirred into the pan when the vegetables are almost cooked.
SERVES 4 -6
Ingredients
- 1/3 cup extra-virgin olive oil
- 1 garlic clove, minced
- 2 medium potatoes, peeled & cut into cubes
- 1 large onion, finely chopped
- 1 red bell pepper, seeded & cut into chunks
- 1 green bell pepper, seeded & cut into chunks
- 1 eggplant, cut into small cubes
- 1 zucchini, cut into small cubes
- 4 large tomatoes, coarsely chopped
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- salt & pepper
- 1/4 cup water
Directions
1
Heat the oil & garlic in a large frying pan over medium heat.2
Saute the potatoes for 8-10 minutes or until lightly browned.3
Add the onion & bell peppers and cook for 8-10 more minutes, or until the onion is lightly browned.4
Add the zucchini & eggplant & cook for additional 5 minutes then add the tomatoes.5
Season with the spices, pour in the water, & cook for 10-15 minutes more or until all the vegetables are tender.
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- Course > Salads
- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Main Ingredient > Vegetables > Peppers
- Main Ingredient > Vegetables > Tomatoes
- Cuisine > European > Southern (Mediterranean) > Spanish
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Dietary > Vegetarian
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Sodium
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Featured Reviews for This Recipe
From: Enjolinfam
On Sep 15, 2008
This was a really yummy stir-fry! Wonderful flavors! I'll be making this again! Thanks!! Made for Fall 2008 PAC.
From: tara portee
On Aug 27, 2008
What a great vegetable/spice combination. A stand out side dish. I used smoked paprika; that added to the flavor. I would suggst adding the garlic later on, as mine got burned by adding it first. I think you could get away with reducing the cooking time quite a bit, I really barely needed to continue cooking it at the last step.
From: Azriel31
On Aug 18, 2008
I'd recommend adding the egg. This was delicious. The spices worked so well together, but I think the cumin brings the dish together. I made this dish for two and tweaked by sauteing the potatoes until tender, and then adding the rest of the ingredients, including the minced garlic, so as to not burn the garlic. I cooked covered for about 10 minutes, and then added 2 lightly beaten eggs. I made as a main dish but this is really more of a side-dish, IMHO. I love Mediterranean food!! Thanks for posting.
From: ellie_
On Aug 2, 2008
This is wonderful and easy to make too! I cut the recipe down a lot to feed just the two of us. The changes I made ws using a lot less olive oil, only 1 potato and only 1 bell pepper, only 3 tomatoes and 1/4 teaspoon of paprika and cumin — wonderful results. Next time I would like to try it with the eggs added as suggested in the description of this recipe. Thanks for sharing this keeper!
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