How to cook Pisto Manchego?

Have all the vegetables well washed and prepared as indicated in the ingredients description. In a frying pan with lid, heat olive oil, add the garlic and stir-fry for 1 minute until lightly golden. Add the onion, red and green bell peppers and a pinch of salt and stir-fry over medium heat for around 5 minutes until soft but not brown. Add the zucchini and stir for one more minute. Reduce heat to low. Add the ½ teaspoon Pimentón de la Vera and the tomatoes and a tablespoon salt and stir. Leave to cook, covered with a lid, at a medium-low heat for approximately 15 minutes stirring from time to time. And remove from the heat. While the pisto is cooking, place the potatoes in a large sauté pan and cover them in olive oil. Heat over medium-low heat for about 5 minutes, stirring occasionally. Continue cooking for 5 more minutes or until the potatoes are poached, that is, soft but not crispy. Remove the potatoes from the heat and drain off as much oil as possible. Serve the pisto warm accompanied by the potatoes and some slices of country bread.

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