a la Bilbaina Veg
HT ACC Spanish 40mins
the Bilbao Region in Northern Spain
Gluten Wheat Dairy Free Spain Europe
tbsp Olive Oil
Onions, finely chopped
Green Capsicums (Sweet pepper), deseeded and chopped
Tomatoes, peeled and chopped
Courgettes (zucchini), chopped
Potatoes, peeled and diced
Bread to serve
(Optional - not suitable for gluten wheat free diets)
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.
Add the chopped tomato and the courgette, turn to coat well and sauté gently
for 10 minutes, stirring from time to time.
Meanwhile, in a separate frying pan, fry the potatoes in the remaining oil until
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.
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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