Instruction

• Peel potatoes and cut into 5cm cubes
• 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
• 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
• 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
• 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