Pavese Matao

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Recipe of Potato Basket with Pisto and Egg

Potato Basket with Pisto and Egg

45 mins
1h 15 mins
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Today we are going to prepare a plate of simple ratatouille accompanied by a few ingredients of walking around the house but with a presentation of those that call a bit of attention, at least I liked it.
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4 portions
  • 4 eggs
  • 8 potatoes, big
  • 4 slices cheese
  • 8 slices cured ham, Iberian
  • 1 onion, big
  • 1 eggplant
  • 1 green bell pepper, big
  • 1 zucchini
  • 3 tomatoes, big
  • 2 cloves garlic
  • 1 teaspoon paprika
  • olive oils
  • salt


Let's start preparing the vegetables to make the ratatouille. Wash well and chop the onion and green pepper in squares, peel and chop the zucchini in small squares. The eggplant will be cut at the right moment to pour it into the pan so that it will not rust and the tomatoes will peel before chopping them in small squares and without the seeds as we saw in the recipe for Gratinado de Arroz con Verduras y Queso.
In a large skillet put oil until the bottom covers and at medium - low heat add the onion. Now it's the turn of the eggplant. We peel it well, we start in small squares and add it to the pan next to the onion and let stand about 10 minutes. After 10 minutes add the green pepper, zucchini and garlic. We stir well and let stand another 10 minutes. After 10 minutes have passed, add the paprika and stir well, immediately add the tomato so that the paprika does not burn, we toss the salt and stir everything. We already have all the ingredients of the ratatouille in the pan so we let it cook over low heat for 1 hour. Meanwhile we will prepare the potatoes.
We cut the potatoes in a bakery and fry in plenty of oil. When they are ready we put them in a fountain and reserve. It is convenient that they are almost cold to handle them better when we prepare the baskets. When we have the potatoes and the ratatouille ready, we go to prepare the baskets.
On the baking tray we place a little baking paper for each basket that we are going to prepare. On top of the baking paper, place the planer and place a row of potatoes with a little bit of each potato with the next one around the inside wall of the plater. If you find it hard to work, you can dip the interior wall of the oven with a little oil so that the potatoes stick better. When we have the entire wall covered we put some potato covering the bottom well so that we do not escape anything from the filling. Once we have the basket we can only go putting the ingredients of the filling. We preheat the oven to 160ºC. We start by putting more or less ratatouille half the basket, we add the chopped ham and with the help of another smaller emplatadora cut the round shaped cheese that will serve as the lid of the basket. We put in the oven and let it make 10 minutes.
After 10 minutes we took out the baskets and added the egg. We return to put in the oven at the same temperature and let do until we set the egg. If you like the bud burst there is no problem, it explodes and it will be the same.
We remove from the oven and with the help of a spatula remove the baskets from the oven tray. We passed a knife through the interior edge of the emplatador to take off the potatoes well and carefully removed the emplatador.


We will need to make this recipe a few rings to place as many baskets as we prepare, I used some rings of 10 cm in diameter for the baskets and another 8 cm for the slices of cheese that we cut in a circle to use as a lid of the basket

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