Kafteji

Pasos

1. 1

   Peel potatoes and cut into 5 cm cubes.

2. 2

   Pour 2 tablespoons of olive oil into a large pan and heat until very hot. Fry potatoes until golden brown for 20 minutes, turning occasionally.

3. 3

   Cut peppers in half and remove seeds. Rub with a little olive oil and place cut side down on a baking tray. Grill until the skin is dark and bubbly. While hot, place peppers in a plastic bag and seal it. After 15 minutes, remove skins.

4. 4

   In another pan, heat more olive oil. Peel onions and cut into thin rings. Fry for 15 minutes until golden brown, turning often. Add Ras el hanout at the end.

5. 5

   Cut the pumpkin into 5 cm cubes and fry in the same pan used for the potatoes for 10-15 minutes until soft and slightly browned. Place on kitchen paper.

6. 6

   Pour the remaining olive oil out of the pan and mix in all the cooked vegetables. Whisk eggs and pour them over the vegetables. Cover the pan to cook the eggs.

7. 7

   Turn the contents onto a large chopping board, add salt and pepper, and chop and mix everything with a large knife.