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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%
detailed view... how is this calculated?

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Pisto (Spanish Vegetable Stir-Fry)

Recipe #315405 | 45 min | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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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.

0 people found this review helpful

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From: Lucky Chef

On Aug 21, 2008

Can I just say YUM! This was outstanding. We left the egg off but I will add it next time. I will be using this as a side dish or early dinner with crusty crunchy bread. Was even better for lunch the next day. Thanks for a very lovely meal.

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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!

2 people found this review helpful

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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.

1 person found this review helpful

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