Pisto Manchego

    50 min

    My simple version of a traditional Spanish vegetarian classic. This dish originates from Castilla la Mancha - hence the name - Pisto Manchego. Packed with flavour, this will light up any dinner table.

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    Serves: 4 

    • 2 tablespoons extra virgin olive oil
    • 3 cloves garlic, finely sliced
    • 2 onions, finely sliced
    • 2 green peppers, finely sliced
    • 1 red pepper, finely sliced
    • 1 small potato, peeled and diced
    • 2 courgettes, finely sliced
    • 4 ripe tomatoes, peeled and chopped
    • 1 teaspoon sugar, or to taste
    • salt and freshly ground black pepper, to taste

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Heat the oil in a frying pan, add the garlic and onions and cook, on a gentle heat, stirring occasionally, for 3 minutes.
    2. Add the peppers and potato cubes, increase the heat a little and cook, stirring continuously, for some 5 minutes.
    3. Add the courgette, stir, and cook for a further 5 minutes.
    4. Add the tomatoes, stirring well to combine the mixture together. Cover and leave to simmer for 15 minutes or so until the mixture has softened. Add sugar and season to taste.
    5. Increase heat and stirring continually, allow the mixture to thicken to desired consistency.


    Similar to ratatouille, this can be served as a side to a main dish or cold as a starter or an accompaniment to a salad.

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