Pisto bilbaino: A Basque country delicacy | Vegetarian Dishes | DW | 15.07.2004
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Vegetarian Dishes

Pisto bilbaino: A Basque country delicacy

The Euskalduna Restaurant in Bilbau specializes in traditional Basque cuisine.


The "pisto bilbaino" is a regional speciality, a variation of the Spanish omelette that is served as an hors d'oeuvre in Euskalduna.

Serves four

3 medium onions
4 to 6 cloves of garlic (to taste)
1 green and 1 red pepper
2 large zucchini
4 ripe, juicy tomatoes
Salt (or meat- or vegetable stock)`
Good-quality, cold-pressed olive oil
5 eggs

Slice the garlic, chop the onions into eighths, and slice the peppers into long, thin strips. Heat the oil in a skillet and fry the garlic and onion until soft and slightly brownish.

Add the peeled tomatoes and cook until done (about two minutes).Add the diced zucchini and simmer until tender. Add salt (or meat or vegetable stock) and pepper.Heat a little oil in a separate skillet and allow the five beaten eggs to cook until firm (but not until dry and certainly not until brown).

Put about 90% of the vegetables into the skillet with the egg and mix them together so that the egg stays slightly runny. This keeps the pisto fluffy.If necessary, add more salt or pepper. Gently place on a warm plate and decorate with the remaining vegetables. Serve with toasted bread.