Roasted Red Pepper And Potato Egg Pie Recipe - Cooking Index
Roasted Red Pepper And Potato Egg Pie Recipe - Cooking Index
| 1 cup | 237ml | Red bell pepper - seeded, halved (large) |
| 1/2 cup | 118ml | Extra-virgin olive oil |
| 2 cups | 474ml | Russet potatoes - peeled, halved, (medium) |
| Then thinly sliced across into half moons | ||
| 1 | Onion - halved, then (small) | |
| Thinly sliced | ||
| 1 | Brown paper sack (small) | |
| 8 | Eggs - beaten (large) | |
| Coarse salt - to taste | ||
| Freshly-ground black pepper - to taste |
Preheat broiler to high. Place red pepper halves on a cookie or baking sheet. Place peppers under broiler and allow the skins to blacken all over, about 10 minutes.
While peppers are working, heat about 1/4 cup extra-virgin olive oil in a medium nonstick skillet over medium-high heat. Add sliced potatoes and fry in oil until they begin to become tender, 5 minutes. Add onions and cook 5 minutes more. Remove potatoes and onions to a bowl using slotted spoon.
Wipe out pan, return pan to heat and add remaining oil. Reduce heat to medium.
Remove peppers from broiler. Leave broiler on. Place peppers in a brown paper sack and seal sack tightly. Allow peppers to stand and cool for a couple of minutes. Peel away charred skin and slice.
Add peppers to potatoes and onions. Add beaten eggs to cooked vegetables and season with salt and pepper. Add mixture to the pan and cook until eggs settle and brown on the bottom. Transfer pan to broiler and allow the egg pie to brown on top and puff up.
Slide pie out of the pan and on to a serving plate. Cool slightly, then cut into 8 wedges and serve.
This recipe yields 8 servings.
Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B70) - from the TV FOOD NETWORK
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.