Pisto (Spanish Vegetable Stir-Fry)

Total Time
Prep 10 mins
Cook 35 mins

This is a classic dish from Spain. In many regions, 2-3 lightly beaten eggs are stirred into the pan when the vegetables are almost cooked.

Ingredients Nutrition


  1. Heat the oil & garlic in a large frying pan over medium heat.
  2. Saute the potatoes for 8-10 minutes or until lightly browned.
  3. Add the onion & bell peppers and cook for 8-10 more minutes, or until the onion is lightly browned.
  4. Add the zucchini & eggplant & cook for additional 5 minutes then add the tomatoes.
  5. Season with the spices, pour in the water, & cook for 10-15 minutes more or until all the vegetables are tender.


Most Helpful

Made without the bellpeppers due to food allergy. Loved it! Very soft and creamy tasting - I think from the potatoes? Didn't do the egg this time.

RussianMama March 16, 2010

This was a really yummy stir-fry! Wonderful flavors! I'll be making this again! Thanks!! Made for Fall 2008 PAC.

Enjolinfam September 15, 2008

What a great vegetable/spice combination. A stand out side dish. I used smoked paprika; that added to the flavor. I would suggst adding the garlic later on, as mine got burned by adding it first. I think you could get away with reducing the cooking time quite a bit, I really barely needed to continue cooking it at the last step.

tara portee August 27, 2008

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