4 Serves
70 Mins
Peel the potatoes and cut them into 5cm cubes.
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IndianVitamin E
3 mg / 15 mgVitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
132 µg / 400 µgCalcium
87 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
80 mg / 420 mgPhosphorus
309 mg / 1,250 mgPotassium
1606 mg / 4,700 mgSodium
95 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
7 g / 28 gSugar
9 g / 50 gSaturated Fat
2 g / 20 gCholesterol
186 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 g
Heat olive oil in a large frying pan and fry the potato cubes until golden brown, then drain on kitchen paper.
Halve the peppers, remove seeds, rub with olive oil, and grill cut-side down until the skin is charred and bubbly.
Place the hot peppers into a plastic bag to steam for 15 minutes, then remove the skins.
In a separate pan, fry the peeled onion rings in olive oil until golden, then stir in the Ras el hanout.
Fry the pumpkin cubes in the potato pan until soft and browned, then drain on kitchen paper.
Combine all fried vegetables in the pan, pour over whisked eggs, and cover with a lid until the eggs are set.
Transfer the mixture to a chopping board, season with salt and pepper, and chop everything together using a large knife.
10
g35
g9
g
Serbian
Congolese