Cut potatoes, zucchini and pepper into 2 cm cubes and slit the chilli lengthways; drain the cooked pumpkin and cut it into 3 cm pieces.

Ingredients

• 700 gPotatoes, flesh and skin, raw
• 500 gSquash, summer, zucchini, includes skin, raw
• 400 gPumpkin, cooked, boiled, drained, without salt
• 300 gPeppers, sweet, green, raw
• 25 gPeppers, hot chili, red, raw
• 320 gEgg, whole, raw, fresh
• 193 gOil, olive, salad or cooking
• 15 gOil, olive, salad or cooking
• 4 gSalt, table

Method

1. Cut potatoes, zucchini and pepper into 2 cm cubes and slit the chilli lengthways; drain the cooked pumpkin and cut it into 3 cm pieces.
2. Heat about 1500 g oil to 175 °C in a deep pot. Fry the potatoes for 10 minutes, the pepper with the chilli for 6 minutes, the zucchini for 6 minutes and the pumpkin for 4 minutes, then drain. 193 g oil is counted for nutrition, 10% of the fried vegetables’ mass, not of the bath.
3. Heat 15 g oil in a pan, add 320 g eggs and 4 g salt and stir for 4 minutes at 175 °C until set.
4. Roughly chop the fried vegetables and eggs together and divide immediately into five portions.