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Pisto a la Bilbaina Veg HT ACC Spanish 40mins
From the Bilbao Region in Northern Spain
Serves 4 Hot Vegetarian Vegetables Accompaniment Gluten Wheat Dairy Free Spain Europe
Ingredients 6 tbsp Olive Oil 2 Onions, finely chopped 4 Green Capsicums (Sweet pepper), deseeded and chopped 450g/1lb Tomatoes, peeled and chopped 450g/1lb Courgettes (zucchini), chopped 2 Potatoes, peeled and diced 4 Eggs Salt Fried Bread to serve (Optional - not suitable for gluten wheat free diets)
Instructions
1. Heat 3 tablespoons of olive oil in a large frying pan over a medium heat, and add the onions and green peppers and sauté for about 3 minutes.
2. Add the chopped tomato and the courgette, turn to coat well and sauté gently for 10 minutes, stirring from time to time.
3. Meanwhile, in a separate frying pan, fry the potatoes in the remaining oil until golden brown.
4. Add the potatoes to the pisto, mix well and continue to cook for a further 10 minutes or until tender, stirring from time to time.
5. In a mixing bowl, beat the eggs and mix with the vegetables, seasoning with salt. Stir in well and serve surrounded by pieces of fried bread.
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