John Myers
Pisto Manchego
The perfect pisto manchego recipe with a picture and simple step-by-step instructions.
- 4 Medium sized potatoes
- 2 Red onions
- 2 Garlic cloves
- 2 Zucchini
- 2 Eggplant small
- 2 Red peppers
- 5 Tomatoes
- 3 Branches Rosemary fresh
- 1 Handful Fresh thyme
- 200 ml Vegetable stock
- Smoked paprika powder
- 3 tbsp Tomato paste
- Pepper
- First cook the potatoes with their skin on for about 20 minutes. Drain, let cool, peel and dice (not too small).
- Finely chop the onions and garlic. Cut the remaining vegetables into cubes.
- Remove the stems from the herbs and finely chop them.
- Heat the olive oil in a wide and large saucepan and fry the onions and garlic first. Add the vegetables and stir-fry for approx. 5 minutes over a higher heat.
- Reduce the heat, sweat the tomato paste and first about 2 teaspoons of smoked paprika powder briefly. Pour on the vegetable stock and add the herbs. Simmer uncovered over medium heat for approx. 20 minutes.
- Heat the olive oil or vegetable cream in a second pan and slowly fry the potatoes until crispy. Do not turn too often, medium heat! Salt and pepper. If necessary, season the vegetables with salt, pepper and a little smoked paprika powder.
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