Pisto La Mancha Style (Pisto Manchego)
Author: Barbara Norman
  • 2 slices cured ham; very thick slices
  • 2 large tomatoes, red ripe; peeled and chopped
  • 2 medium onions; thinly sliced
  • 10 eggs
  • 14 ounces pimiento (1 large can) (or 2 large, seeded red peppers)
  • 3 Tablespoons butter
  • 1 Tablespoon olive oil
  • salt and pepper, to taste
  1. Dice ham and fry in butter and olive oil in a fairly large casserole, preferably earthenware. Remove ham and fry sliced onions until soft but not browned. Add chopped tomatoes. Return ham to casserole. Add pimiento or fresh peppers cut in fine strips. Sprinkle with black pepper, cover, and cook over low fire until mushy. This much can be prepared in advance.
  2. Just before serving, beat eggs with salt and pepper and mix into vegetables over a very low fire while turning casserole and scraping the bottom of it to keep the eggs from sticking. Serve when eggs are still moist.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman

Comments: Other vegetables can be introduced into the pisto at will. For example, a cup of lima beans, broad beans, or string beans might be fried with the ham. If you add a vegetable, reduce the quantity of pimiento.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/pisto-la-mancha-style-pisto-manchego/5268/