Pisto recipe index
The Pisto is a traditional dish of our cuisine. It is associated with the La Mancha region and is now widespread throughout Spain. This dish was already made in medieval times, when the peasants made the most of the vegetables from the garden. Depending on the area, they used the vegetables they grew.
If we inquire deeper into this delicious dish, we find that the origin of pisto comes from Arab culture, where a similar dish called “alboronía” was prepared. Alboronía is the mother of all pistos.
It has evolved over time by adapting the ingredients to each region and we can find many variations of this dish.
In my case, it is a dish that I used to watch my mother cook. It is a very versatile dish, you can enjoy it as a main dish or as a side dish.
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Recipe information
- Preparation time: 10min
- Cooking time: 20 min
- Total time: 30min.
- Portions: 4
- Difficulty level: low
- Category of dish: side dish / main dish
- Origin: Arabic
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Ingredients for 4 persons
- 2 potatoes
- 2 courgettes
- 2 green peppers
- 2 onions
- 2 tomatoes
- Olive oil
- Salt
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How to make pisto
- Preparation of the vegetables: Wash all the vegetables, peel the potatoes and remove the seeds from the peppers.
- Cut all the vegetables into cubes. Set aside in a bowl, separating the tomatoes in another bowl.
- Put extra virgin olive oil in a large frying pan and add all the vegetables except the tomatoes.
- Fry it and add salt to taste. When it is almost done, add the tomato and give it a couple of turns (do not leave it too long so that the tomato does not fall apart).
- Remove from the heat and it is ready to serve.
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Tips for pisto
To find out if the vegetables are well cooked, prick them with a fork, if they are soft it means they are ready.
When introducing the tomato, be careful not to leave it too long. This will prevent it from becoming mushy.
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Variants of pisto
Samfaina, Pisto from La Mancha, with aubergine, Titaina, Pisto from Andalucia, Bask, from Murcia, Alboronía, Pisto from Extremadura, Tumbet.
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