Kafteji

Directions

• Peel potatoes and cut into 5 cm cubes.
• Pour 1-2 cm of olive oil into a large pan and heat very hot, fry potatoes until golden brown about 20 minutes turning occasionally, drain on paper.
• Cut peppers in half, remove seeds, rub with a little olive oil and place cut side down on a tray under the grill until skin is dark and bubbly.
• While hot put peppers into a sealed plastic bag for 15 minutes, then remove skins.
• Heat more olive oil in another pan, peel onions and cut into thin rings, fry about 15 minutes until golden brown, add ras el hanout at the end.
• Cut pumpkin into 5 cm cubes and fry in the same pan used for potatoes 10–15 minutes until soft and slightly browned, drain on paper.
• Pour remaining olive oil out of the pan, put all cooked vegetables into the pan and mix.
• Whisk eggs and pour over the vegetables, cover with a lid so eggs cook.
• Turn the pan contents out onto a large chopping board, add salt and pepper, chop and mix everything with a big knife before serving.