The ratatouille from La Mancha is the Spanish version of the French ratatouille or the Italian ciambotta. This dish from La Mancha celebrates summer vegetables: zucchini, pepper, eggplant and tomato cooked slowly until obtaining a dense and fragrant sauce. The eggs and ham make it a complete dish.
Mediterranean
Manchego ratatouille with eggs and serrano ham
Traditional Manchego ratatouille with zucchini, pepper, tomato, eggs and serrano ham. Healthy Spanish recipe, rich in vegetables.
- Spain
- MAIN COURSES
- Light
- High fiber
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 295 kcal
- Protein 18 g
- Fiber 5 g
- Carbohydrates 18 g
- Fat 16 g
- Sodium 580 mg
Story behind the dish
Preparation
Manchego ratatouille with eggs and serrano ham is a preparation from Spain with easy difficulty. Reserve about 50 minutes in total (15 for mise en place and preparation, 35 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 2 medium zucchini, cubed.
- Have ready: 1 eggplant, cubed.
- Have ready: 2 red peppers, cubed.
- Have ready: 1 green pepper, cubed.
- Have ready: 4 ripe tomatoes, peeled and chopped.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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In a large pot
In a large saucepan, sauté the onion and garlic in oil for 8 minutes. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Add the pepper and cook 8 min
Add the pepper and cook 8 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the eggplant and zucchini; cook 10 min stirring
Add the eggplant and zucchini; Cook for 10 minutes, stirring. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the tomato
Add the tomato, salt, pepper and a pinch of sugar; Cook for 20 minutes over medium-low heat until reduced. Taste before serving: the balance between salt, acidity and fat defines the final result. Watch the exact point indicated; An extra minute can alter the result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Add the ham and mix well
Add the ham and mix well. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Make holes in the ratatouille
Make holes in the ratatouille, crack the eggs inside and cover. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cook for 5 minutes over low heat until the egg whites set.
Cook for 5 minutes over low heat until the egg whites set. Serve hot. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Don't overcrowd the pan: the oil should be hot but not smoking.
- Take the eggs out of the refrigerator in advance if the recipe requires it: they temper better and set more stable.
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