Kafteji

Ingredients

• 5potatoes, peeled and cut into large cubes
• 2 cupsolive oil, for frying, 1–2 cm deep in the pan, plus a little for the pepper and onions
• 1green pepper, broiled and skinned
• 5onions, peeled and sliced into thin rings
• 1 tbspras el hanout, stirred into the onions at the end
• 1 lbpumpkin, peeled and cut into cubes
• 4eggs, beaten
• salt, to taste, added on the board at the end
• black pepper, to taste, added on the board at the end

Method

1. 1

   Peel the potatoes and cut them into 5 cm cubes, and cut the pumpkin into cubes the same size. Peel the onions and slice them into thin rings, and halve and seed the pepper.

2. 2

   Heat the broiler to high. Rub the pepper with a little oil and broil it cut side down on a baking sheet until the skin is dark and blistered, then seal it in a bag while hot for 15 minutes and peel off the skin.

3. 3

   Meanwhile, pour 1 to 2 cm of oil into a large pan over medium-high heat. When a cube sizzles hard on contact, fry the potatoes for about 20 minutes, turning now and then, until golden all over, then lift them onto paper towels.

4. 4

   At the same time, heat a little more oil in a second pan over medium heat and fry the onion rings for about 15 minutes, turning often, until golden brown. Stir in the ras el hanout right at the end so it toasts without burning.

5. 5

   Fry the pumpkin in the potato pan for 10 to 15 minutes, until soft and lightly browned, then drain on paper towels.

6. 6

   Pour most of the oil out of the pan, add all the vegetables and mix, then pour the beaten eggs over. Cover and cook over low heat for 3 to 4 minutes, until the eggs have set.

7. 7

   Tip it all onto a large board, season with salt and pepper and chop everything together roughly with a big knife into a chunky hash.

Nutrition per serving