Recipe - Pisto Manchego Spanish Ratatouille With Roasted Potatoes

One half cup Ham; cut into 1/2" cubes
2 Onions; peeled and thinly
cut or sliced up
1 Green bell pepper; cut in
thin strips
1 Red bell pepper; cut in thin
strips
5 Cloves garlic; peeled and
minced
1 One half teaspoon Salt
Ground pepper
2 cup Tomatoes; seeded and cut
into 1 inch cubes
2 cup Zucchini; cut into 1/2"
cubes
One fourth teaspoon Paprika
One half teaspoon Dried oregano
One fourth teaspoon Dried thyme
6 cup Potatoes; peeled and cut
into 1/2" cubes
2 tablespoon Olive oil
1 teaspoon Olive oil

Saute the ham for 5 minutes. Transfer to a bowl. In 1 teaspoon olive oil
saute onions, peppers, and garlic for 5 minutes over medium heat, being
careful not to burn them. Sprinkle with 1 teaspoon salt and freshly ground
pepper. Cover and simmer 10 minutes. Add the tomatoes and zucchini with the
paprika and herbs and cook the mixture for 15 minutes, uncovered, stirring
occasionally. Stir in ham and cook for another 5 minutes. In a saucepan,
cover the potatoes with cold salted water and bring to a boil. Turn off the
heat, drain, and divide the potatoes into 2 batches. Heat 1 tablespoon of
oil in each of two nonstick skillets. Saute the potatoes over medium high
heat for 10 minutes, until lightly browned on all sides, stirring
occasionally. Sprinklw with One half teaspoon salt and freshly ground pepper;
cover the skillet, lower the heat, and cook for 5 minutes. Uncover, raise
the heat, and stirfry the potatoes for another 2 to 3 minutes, or until
golden brown. Reheat the vegetables and serve with the roasted potatoes.
Posted to recipeludigest by James and Susan Kirkland kirkland@gj.net on
Feb 17, 1998