Kafteji

Ingredients

• 5potatoes, peeled and cut into large cubes
• olive oil, for frying — enough to come 1–2 cm up the pan, plus a little for the pepper
• 1green pepper, grilled and skinned
• 5onions, peeled and sliced into thin rings
• 1 tbspras el hanout, stirred into the onions at the end
• 500 gpumpkin, peeled and cut into cubes
• 4eggs, beaten; 4 is right for this quantity of vegetables
• 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 large cubes, about 5 cm. Pour 1–2 cm of olive oil into a large pan and heat until very hot. Fry the potatoes for about 20 minutes, turning them now and then, until golden brown all over. Lift out and drain on kitchen paper.

2. 2

   Cut the pepper in half and remove the seeds. Rub with a little olive oil and place cut-side down on a baking tray. Grill until the skin is dark and blistered. While it is still hot, seal it in a plastic bag for 15 minutes, then peel off the skin.

3. 3

   Peel the onions and slice them into thin rings. Heat more olive oil in another pan and fry the 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.

4. 4

   Cut the pumpkin into cubes the same size as the potatoes. Fry in the pan you used for the potatoes for 10–15 minutes, until soft and lightly browned. Drain on kitchen paper.

5. 5

   Pour most of the oil out of the pan. Add all the cooked vegetables and mix together. Pour over the beaten eggs and cover with a lid until the eggs are cooked.

6. 6

   Tip the contents onto a large chopping board. Season with salt and pepper and chop everything together roughly with a large knife to create a chunky hash. Serve.