Spanish Language Blog

Spanish cuisine: how to cook Pisto Manchego Posted by on Oct 17, 2013 in Spanish Culture

El pisto manchego es un plato tradicional de la gastronomía española. Aunque su nombre indica que proviene de la Mancha, no solo en la Mancha se disfruta. Si los ingredientes son frescos, y naturales, el sabor de este plato será mucho más delicioso. Y teniendo en cuenta que ahora es el mejor momento para recolectar tomates, nada mejor que preparar ésta receta.
INGREDIENTES [30 minutos • 4 Personas] :

1 pimiento rojo 2 pimientos verdes • 2 cebollas • 1 calabacín • 3 tomates • aceite de oliva virgen • sal

– Cortamos los pimientos y la cebolla tipo juliana. Dejamos que se hagan a fuego medio en una sartén con un poco de aceite de oliva virgen extra y una pizca de sal.

– Cuando esté casi hecho, añadimos el calabacín cortado en cuadrados pequeños. Removemos hasta que suelte el agua, y añadimos los tomates pelados y picados. Removemos hasta que se consuma el jugo, y el tomate esté frito.


Hay quien fríe patatas en cuadrados y las añade al pisto, y también se suele acompañar con un huevo frito. Una vez listo, coge un buen trozo de pan, y a disfrutarlo. ¡Buen provecho!

The La Mancha ratatouille is a traditional dish of the Spanish gastronomy. Though its name tells us that it comes from La Mancha, not only in La Mancha can you enjoy it. If the ingredients are fresh, and natural, the flavour of this plate will be much more delicious. And taking into account that it is the best moment to harvest tomatoes, there is nothing better than to cook this recipe.

INGREDIENTS [30 minutes • 4 Persons]:
1 red pepper • 2 green peppers • 2 onions • 1 courgette • 3 tomatoes • virgin olive oil • salt

– We cut the peppers and the onion in narrow strips. We cook them at a medium heat in a frying pan with a bit of virgin olive oil and a pinch of salt.

– When it is almost cooked, we add the courgette cut into small cubes. We stir till there is no water, and we add the tomatoes peeled and cut.


Some people also add fried potatoes in small cubes to the ratatouille, and a fried egg as accompaniment. Once finished, take a big slice of bread, and enjoy it. Bon profit!

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About the Author: Magda

Hi all! I’m Magda, a Spanish native speaker writing the culture posts in the Transparent Language Spanish blog. I have a Bachelor’s in English Philology and a Master’s in Linguistics and Literature from the University of Granada, in Spain. I have also completed a Postgraduate Certificate in Education, and then worked as an English teacher in several schools and academies for several years. Last year was my first at university level. In addition, I work as a private tutor, teaching English and Spanish as a foreign language to students and adults. In my free time, I’m an avid reader and writer, editing and collaborating in several literary blogs. I have published my first poetry book recently. And last but not least, I love photography!