Fritada aragonesa, the perfect starter with humble vegetables

Although pisto manchego is perhaps the best known in Spain, all regions have similar dishes to make the most of summer vegetables. The fritada aragonesa does this, where the humble vegetables become a delish, with work and love. In fact, it is practically the same dish as the octopus fritá of Formentera, but without octopus, of course.


Fritada aragonesa. | Shutterstock

Ingredients for the fritada aragonesa:

  • 6 medium potatoes
  • 1 red bell pepper
  • 3 green peppers
  • 1 zucchini
  • 1 onion
  • 2 boiled eggs
  • Salt, pepper and olive oil

How to make the fritada aragonesa:

  1. First, heat a good amount of olive oil in the largest and widest frying pan you have. While it is heating, peel the potatoes and cut them into small slices, as if you were going to make a Spanish omelette. When the oil is hot, fry the potato until it is well done.
  2. Place a strainer over a bowl. Remove the potato with the help of a skimmer and place it on the strainer. This will drain the excess oil. Leave a little oil in the frying pan to cook the rest of the vegetables.
    In the frying pan, add the peppers and the diced onion and fry them for 15 minutes. Finally, add the zucchini, also in squares, to cook for 10 minutes.
  3. When the vegetables are done, add salt and pepper to taste. Add the drained potatoes to the frying pan and stir a couple of times. Also add the two boiled eggs in pieces. And the fritada aragonesa is ready to accompany meats and fish or as a first course.

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