Rioja ratatouille

For years I lived in ignorance thinking that the Manchego ratatouille was the only ratatouille in Spanish gastronomy, but how confused I was! Today's recipe is one of the variants that derives from the original ratatouille made only with tomato and green pepper, which is the father of all ratatouille. But it is not the only one, although we are not going to go into the matter because the one that interests us is this, the recipe for the Riojan ratatouille .

The peculiarity of the Riojan ratatouille is that beaten egg is added to the mixture of vegetables slowly fried in a pan and stirred until it has set. The result is a creamy and sweet dish that only needs good bread to taste. Well, I sense that some fried potato cubes must be fabulous for the creature. A perfect recipe for vegetarians and vegans, authentic, traditional and healthy.

De Buyer nonstick frying pan with beech handle , Kitchen Craft ceramic bowl , Sophie Conran wooden board from T&G and Caractère Revol porcelain plates

Ingredients (For 2 people)

• 2 garlic cloves
• 1/2 onion
• 1/2 green pepper
• 1/2 zucchini
• 2 medium tomatoes
• 3 eggs
• Extra virgin olive oil
• Salt
• ground black pepper

Elaboration

1. With a sharp knife , peel and finely chop the garlic and onion.
2. Wash the pepper and zucchini and cut them into cubes of approximately half a centimeter. As similar in size as possible.
3. Peel the tomato, remove the hard part of the stem and cut in half. We discard the water and the seeds that it contains and chop the same as we have done with the previous vegetables.
4. Heat a little extra virgin olive oil in a non-stick frying pan and sauté the garlic and onion over a very low heat. This may take about five or ten minutes.
5. When the onion is tender, add the rest of the vegetables to the pan, season to taste and cook for half an hour. We cover the pan so that cooking is faster.
6. Beat the eggs in a deep bowl and add to the pan. Stir non-stop, over low heat, while the egg curdles and integrates into the vegetables.
7. We serve immediately with plenty of bread and enjoy.

De Buyer non-stick frying pan with beech handle , wooden board Sophie Conran by T&G and porcelain plates Caractère Revol