Kaftaji
A traditional Tunisian vegetable dish with eggs — an aromatic blend of fried potatoes, pumpkin, and bell pepper seasoned with ras el hanout spices, bound together with an egg frittata.
Ingredients
- 5 pcs Potatoes
- 3 tbsp Olive oil
- 1 pcs Green bell pepper
- 5 pcs Onion
- 1 tbsp Ras el hanout
- 500 g Pumpkin
- 24 pcs Eggs
- to taste Salt
- to taste Black pepper
Instructions
- Peel the potatoes and cut them into cubes approximately 5 cm in size.
- Pour 1–2 cm of olive oil into a large skillet and heat thoroughly. Fry the potatoes over medium heat for about 20 minutes, turning occasionally, until they are golden on all sides. Transfer the cooked potatoes to paper towels to remove excess oil.
- Cut the bell pepper in half and remove the seeds. Lightly brush with olive oil and place cut-side down on a baking sheet. Place under the broiler until the skin blackens and blisters. Immediately place the hot pepper in a plastic bag, seal tightly, and let it rest for 15 minutes. Then remove and carefully peel off the charred skin.
- In another skillet, heat olive oil. Peel the onion and slice it into thin rings. Fry it for 15 minutes over medium heat, stirring frequently, until it turns golden. At the end, add the ras el hanout and stir well.
- Cut the pumpkin into cubes approximately 5 cm in size and fry in the same skillet used for the potatoes for 10–15 minutes until soft and lightly browned. Transfer to paper towels.
- Drain excess oil from the skillet and add all the cooked vegetables (potatoes, pumpkin, pepper, and onion with spices), stirring to combine. Beat the eggs and pour them over the vegetables. Cover the skillet with a lid and cook over medium heat until the eggs are fully set. Transfer the contents of the skillet onto a large cutting board, season with salt and pepper to taste, finely chop with a large knife, and mix thoroughly.