Name: Potato Basket with Ratatouille and Egg
Prep time: 120 min
Cook time: 75 min
Yield: 4
Cuisine: Española
Ingredients: 4 eggs; 8 potatoes, large; 4 slices cheese; 8 slices serrano ham, Iberian; 1 onion, large; 1 eggplant; 1 green bell pepper, large; 1 zucchini; 3 tomatoes, large; 2 cloves garlic; 1 teaspoon paprika; olive oil; salt

Preparation

45 mins

1h 15 mins

Low

We will start by preparing the vegetables to make the ratatouille. We wash and dice the onion and green pepper, peel and also dice the zucchini. We will cut the eggplant right before adding it to the pan to prevent it from oxidizing, and we will peel the tomatoes before dicing them without the seeds, just as we saw in the recipe for Gratinated Rice with Vegetables and Cheese. In a large pan, we pour enough oil to cover the bottom and over medium-low heat, we add the onion. Now it’s the turn of the eggplant. We peel it well, cut it into small cubes, and add it to the pan with the onion, letting it soften for about 10 minutes. After 10 minutes, we add the green pepper, zucchini, and garlic. We stir well and let it soften for another 10 minutes. Once the 10 minutes have passed, we add the paprika and stir well, immediately adding the tomato to prevent the paprika from burning, then we add the salt and stir everything. Now we have all the ratatouille ingredients in the pan, so we let it cook over low heat for 1 hour. In the meantime, we will prepare the potatoes.