Instructions

STEP 1. Peel potatoes and cut into 5cm cubes
STEP 2. Pour 1-2 cm of olive oil into a large pan and heat up very hot
STEP 3. Fry potatoes until golden brown for 20 minutes, turning from time to time
STEP 4. Place on kitchen paper to drain
STEP 5. Cut the peppers in half and remove seeds
STEP 6. Rub a little olive oil on them and place the cut side down on a baking tray
STEP 7. Place them under the grill
STEP 8. Grill until the skin is dark and bubbly
STEP 9. While the peppers are still hot, put them into a plastic sandwich bag and seal it
STEP 10. Take them out after 15 minutes and remove skins
STEP 11. In the meantime, heat more olive oil another pan
STEP 12. Peel the onions and cut into thin rings
STEP 13. Fry for 15 minutes until golden brown, turning them often
STEP 14. Add the Ras el hanout at the end
STEP 15. 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
STEP 16. Place on kitchen paper
STEP 17. Pour the remaining olive oil out of the pan and put all the cooked vegetables into the pan and mix
STEP 18. Whisk eggs and pour them over the vegetables
STEP 19. Put the lid on the pan so that the eggs cook
STEP 20. Put the contents of the pan onto a large chopping board, add salt and pepper and chopped and mix everything with a big knife