Discover the gastronomical delights of the Costa Tropical


Pisto is a beloved Spanish dish that celebrates the flavors of sun-kissed fresh vegetables. Originating from Mediterranean cuisine, it’s a testament to Spain’s culinary tradition. Made with tomatoes, bell peppers, zucchini, and onions, it offers a burst of tastes. Whether enjoyed as a main course or a side, this recipe invites you to experience the essence of Spain.

What makes Pisto interesting is its regional variations. Here we give the recipe for the pisto traditionally made in Granada, also called “fritá” or “fritaílla”. It can accompany a meat plate, normally pork.



  • 4 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 red bell peppers, diced
  • 2 green bell peppers, diced
  • 3 medium zucchinis, diced
  • 4 ripe tomatoes, peeled, seeded, and chopped
  • 4 cloves garlic, minced
  • Salt, to taste
  • Black pepper, to taste
  • 1 teaspoon sugar (optional)
  • 4 large eggs (optional)
  • Fresh parsley, chopped (for garnish)

1. Heat the olive oil in a large skillet or saucepan over medium heat.
2. Add the chopped onions and sauté for about 5 minutes, or until they become translucent.
3. Add the diced red and green bell peppers and continue to cook for another 5-7 minutes, until the peppers start to soften.
4. Incorporate the diced zucchinis and cook for an additional 5 minutes, stirring occasionally.
5. Stir in the minced garlic and cook for another minute, until fragrant.
6. Add the chopped tomatoes to the mixture. If the tomatoes are not very juicy, you may want to add a splash of water to prevent sticking. Season with salt and black pepper to taste. If the tomatoes are particularly acidic, you can balance the flavor with a teaspoon of sugar.
7. Reduce the heat to low, cover the skillet, and let the mixture simmer for about 30-40 minutes. Stir occasionally to ensure even cooking.
8. Once the vegetables are tender and the flavors have melded together, adjust the seasoning if needed.

Optional: If you’d like to add eggs, create small wells in the pisto mixture and crack an egg into each well. Cover the skillet and let it cook until the egg whites are set but the yolk remains slightly runny.

Garnish with freshly chopped parsley for a burst of color and freshness.
Serve hot with crusty bread, rice, or as a side dish with your favorite protein.

Enjoy your delicious Spanish Pisto!


Spanish omelette, or ‘Tortilla Española,’ is a quintessential dish in Spanish cuisine. This hearty and versatile dish combines simple ingredients like eggs, potatoes, onions, and olive oil, resulting in a flavorful and satisfying meal. Loved by locals and cherished by visitors, the Spanish omelette is enjoyed across Spain as a tapa, a light lunch, or even a filling dinner. Its universal appeal lies in its comforting taste and easy preparation, making it a go-to option for gatherings or quick, delicious meals. In this recipe, we’ll walk you through the steps to create an authentic Spanish omelette that captures the essence of this timeless dish.



  • 4 large potatoes
  • 1 large onion
  • 6 large eggs
  • Salt, to taste
  • Olive oil, for frying
  • Optional additions: red or green bell peppers, cooked chorizo, spinach, or peas (customize to your preference)

1. Peel and thinly slice the potatoes (about 1/8 inch or 3 mm thick). Finely chop the onion.
2. Heat a generous amount of olive oil in a non-stick skillet over medium heat. You want enough oil to completely cover the potatoes.
3. Add the sliced potatoes to the heated oil, ensuring they are all well-coated. Fry them gently, turning occasionally to prevent sticking or browning. This process should take about 10-12 minutes.
4. When the potatoes are tender but not crispy or browned, use a slotted spoon to transfer them to a large bowl. Sprinkle with a little salt while they’re still warm.
5. In the same skillet, add the chopped onions. Cook over medium heat until they become soft and translucent, but not browned. This should take about 5-7 minutes.
6. Transfer the cooked onions to the bowl with the potatoes. Allow them to cool for a few minutes.
7. In a separate large mixing bowl, beat the eggs. Add a pinch of salt.
8. Gently fold the potato and onion mixture into the beaten eggs. Allow it to sit for about 10 minutes. This allows the potatoes to absorb some of the egg mixture.
9. Heat a bit of olive oil in a non-stick skillet over medium heat. Once hot, pour the potato and egg mixture into the skillet.
10. Cook the tortilla on one side for about 3-5 minutes, or until the edges start to set and brown slightly.
11. Using a large flat plate or lid, carefully flip the tortilla back into the skillet. Cook the other side for another 2-4 minutes, or until it’s cooked through but still slightly runny in the center.
12. If your tortilla is particularly thick, you may want to cover the skillet with a lid for a few minutes to help cook the center.
13. Once fully cooked, slide the tortilla onto a serving plate. Allow it to cool slightly before cutting it into wedges or squares.
Serve warm or at room temperature, accompanied by a green salad, crusty bread, or your favorite condiments.

Remojón granadino

A typical salad from Granada with Arabic origins, its main ingredients are orange, cod, black olives, and hard-boiled egg. Its freshness makes it perfect for the summer season.

remojon granadino


  • 2 eggs
  • 250g of desalted and shredded cod
  • 4 small oranges or 2 large ones
  • Half a small onion
  • Pitted black olives to taste
  • Salt
  • Pepper
  • Extra virgin olive oil

1. Boil the eggs for 10 minutes. After this time, they will be cooked, and we immerse them in cold water. This way, we will prevent the unsightly grayish ring from forming around the yolk. Set aside.
2. Put the shredded desalted cod in a pan with a little olive oil and sauté them until they are done. Set aside.
3. Peel the oranges, making sure to remove all the white part, and cut them into slices that we will arrange on the plate or dish where the salad will be served.
4. Chop the half onion. Spread it over the orange slices.
5. Distribute the cod and the olives, cut in half, on top of these.
6. Peel the eggs, cut them into four pieces, and place these pieces on top of the rest of the ingredients.

Torta Real de Motril

Torta Real de Motril is a traditional Spanish dessert originating from the town of Motril. This exquisite cake combines almond sponge cake with a rich sugar top, resulting in a delightful treat that’s sure to impress. Here’s how to make it:

torta real e1698253143798


    • For the sponge cake:

      • 6 egg whites
      • 425 grams of sugar
      • 300 grams of almonds For the syrup:
      • 1 or 2 egg whites
      • 400 grams of sugar
      • 100 grams of water
      •  1 egg white
  • For the royal icing:
  • 1 egg white
  • 250 grams of powdered sugar
  • Juice of ½ lemon

1. Prepare a syrup at the thread stage (approximately 110 degrees Celsius) with half of the sugar, 212 grams of sugar, and 100 grams of water. Once it has cooled slightly, mix this syrup with the six egg whites and beat until stiff peaks form. Set aside.
2. Mix the remaining sugar with the almond flour and combine with the previous egg whites. Pour the batter into a mold about 20 centimeters in diameter with a flat bottom. The mold should be lined with parchment paper. Alternatively, you can line it with a thin layer of puff pastry.
3. Bake in a preheated oven at 160 degrees Celsius for at least 50 minutes or until a toothpick comes out completely dry. Remove from the oven and let it cool.
4. Meanwhile, prepare the syrup by heating the water with the sugar and let it boil until it reaches a strong thread stage. Let it cool slightly and add it to the beaten egg whites.

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