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A Weekday Menu Recipe


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



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


Fried Bread to serve (Optional - not suitable for gluten wheat free diets)




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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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

Related Recipes and Information

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What's in Season  |  Growing Vegetables

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