Roasted Red Pepper and Potato Egg Pie - Not TNT

[Guest guest]

From Food Network

 

1 large red bell pepper, seeded and halved

1/2 cup extra-virgin olive oil, eyeball the amount

2 medium Russet potatoes, peeled and halved, then thinly sliced across

into half moons

1 small onion, halved, then very thinly sliced

1 small brown paper sack

8 large eggs, beaten

Salt and pepper

 

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 looks yummy. To see pic:

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_21074,00.html