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Food Fare: Basque RecipesBilbao Eggs

Pisto a la Bilbaína

Heat three tablespoons of olive oil in a large skillet over a medium heat. Add chopped onions and green bell peppers; sauté for about three minutes. Add chopped tomato and zucchini; turn to coat and sauté for about ten minutes, stirring occasionally. In a separate skillet, cook diced potatoes in remaining olive oil until golden brown in color. Add potatoes to the vegetable mixture; stir to blend and continue to cook for about ten minutes or until tender, stirring occasionally. In a bowl, beat eggs. Pour beaten eggs into vegetable-potato mixture; season with salt and black pepper to taste. Mix well.

 

Suggestion: Serve over toast or fried bread.

 

Variation: Instead of beating eggs, cook dippy style and serve over pisto (as pictured above).

 

Note: The Pisto a la Bilbaína recipe is named after Bilbao, an autonomous community of the Basque Country located in Spain.

 

*Pisto a la Bilbaína image (C) Boca Dorada (2008). Used under the Creative Commons Attribution-Share Alike 2.0 Generic license, a freely licensed media file repository.

 

Related Link:

Food Fare Culinary Collection: Basque Flavors

 


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