Pisto Manchego

Ingredients for 4 servings:

• 4 m.-sized potatoes
• 2 onions, red
• 2 garlic cloves
• 2 zucchinis
• 2 red peppers
• 2 small eggplants
• 5 tomatoes
• 3 sprigs rosemary
• 1 handful of thyme
• 3 tbsp tomato paste
• 200 ml vegetable stock
• Paprika powder, smoked
• pepper
• e.g. cayenne pepper
• Olive oil or vegetable cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Spanish potato dish, vegan and gluten-free

First, boil the potatoes with their skins on for about 20 minutes. Drain, let cool, peel, and dice not too finely. Finely chop the onions and garlic. Dice the remaining vegetables. Remove the stems from the herbs and finely chop. Heat olive oil or vegetable cream in a wide, large saucepan. First, sauté the onions and garlic. Then add the vegetables and stir-fry over high heat for about 5 minutes. Reduce the heat, briefly sauté the tomato paste and about 2 teaspoons of smoked paprika. Then pour in the vegetable stock and add the herbs. Simmer uncovered over medium heat for about 20 minutes. Season the vegetables with salt, pepper, and a little more smoked paprika, if desired. Heat the olive oil or vegetable cream in a second pan and slowly fry the potatoes over medium heat until crispy. Do not stir too often. Then season with salt and pepper.