Wash, peel, and slice the potatoes into rounds. In a tagine, combine the onion, garlic, grated tomato, spices, and a little cilantro. Cook over low heat.

Roast the bell peppers, then peel and slice them lengthwise. Five minutes before the tagine is done, add the peppers and a little cilantro. Cook for another five minutes, then turn off the heat.

Serve with olives and lemon. Serving style is optional.