Kafteji
Ingredients
Ingredients | Measure |
Potatoes | 5 Large |
Olive Oil | 2 tbs |
Green Pepper | 1 |
Onions | 5 |
Ras el hanout | 1 tbs |
Pumpkin | 500g |
Eggs | 24 Skinned |
Salt | Pinch |
Pepper | Pinch |
Instruction
- Peel potatoes and cut into 5cm cubes
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Pour 1-2 cm of olive oil into a large pan and heat up very hot
- Fry potatoes until golden brown for 20 minutes, turning from time to time
- Place on kitchen paper to drain
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Cut the peppers in half and remove seeds
- Rub a little olive oil on them and place the cut side down on a baking tray
- Place them under the grill
- Grill until the skin is dark and bubbly
- While the peppers are still hot, put them into a plastic sandwich bag and seal it
- Take them out after 15 minutes and remove skins
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In the meantime, heat more olive oil another pan
- Peel the onions and cut into thin rings
- Fry for 15 minutes until golden brown, turning them often
- Add the Ras el hanout at the end
-
Cut the pumpkin into 5cm cubes and fry in the same pan you used for the potatoes for 10-15 minutes until it is soft and slightly browned
- Place on kitchen paper
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Pour the remaining olive oil out of the pan and put all the cooked vegetables into the pan and mix
- Whisk eggs and pour them over the vegetables
- Put the lid on the pan so that the eggs cook
- Put the contents of the pan onto a large chopping board, add salt and pepper and chopped and mix everything with a big knife