History

Pisto is the Spanish answer to ratatouille and is cooked all over the country, but Córdoba's version is closely tied to one address: Taberna San Miguel on Plaza de San Miguel has been nicknamed Casa El Pisto since long before it was official, and the taberna has been open since 1880. The Córdoba style is drier than the Manchego version, cooked down until almost no liquid is left, and the egg is fried separately and set on top rather than stirred through. It works as a tapa, a ración or a whole lunch depending on how many eggs land on it.

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Common allergens: Egg

Make it at home

Yield Serves 4Hands-on 20 minTotal 1 hrDifficulty Easy

Ingredients

  • 2 onions, finely diced
  • 2 green peppers, diced
  • 1 red pepper, diced
  • 2 courgettes, diced
  • 6 ripe tomatoes, grated
  • 100ml extra virgin olive oil
  • 1 teaspoon sweet paprika
  • Salt
  • 4 eggs
  • Bread to serve

Method

  1. Warm the olive oil in a wide pan and cook the onion gently for 10 minutes until soft and sweet.
  2. Add the peppers and cook for another 10 minutes, stirring, until they slump.
  3. Add the courgette and cook for 10 minutes more.
  4. Stir in the grated tomato and the paprika, season, and cook uncovered over a low heat for 25 minutes until almost no liquid remains.
  5. Fry the eggs separately in hot olive oil so the whites blister at the edges.
  6. Spoon the pisto into shallow bowls, set an egg on each and serve with bread.

Tip from the editors. Cook it down further than feels right. Watery pisto is the single most common fault and it cannot be rescued later.

Where to eat pisto cordobés

Pisto cordobés in Córdoba

Taberna San Miguel Casa El Pisto ★ 4.5

€€ AndalusianCentro

Casa El Pisto has fed Plaza de San Miguel in Córdoba since 1880, a bullfighting taberna where a plate of pisto with a fried egg costs almost nothing.

OrderPisto casero con huevo, then the ensaladilla rusa.

TipThe operator publishes lunchtime hours only, so treat this as a midday stop rather than dinner.

Directions

Taberna Ágora Casa Bravo ★ 4.1

€€ Spanish tapasHistoric tabernaJuderia

Casa Bravo works the Puerta de Almodóvar gate in Córdoba from a patio retiled in 1914, pouring wine from its own bodega with the kitchen open all day.

OrderThe salmorejo, then whatever is on the daily menu board.

DrinkWines from the house bodega

FoodCordobés tapas, daily menu, salmorejo

TipThe kitchen runs continuously from midday, which is unusual here and useful in the dead afternoon hours.

Directions

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