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Receta Roasted Red Pepper And Potato Egg Pie
by Global Cookbook

Roasted Red Pepper And Potato Egg Pie
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  Raciónes: 8

Ingredientes

  • 1 lrg red bell pepper seeded, halved
  • 1/2 c. extra-virgin extra virgin olive oil
  • 2 med Russet potatoes peeled, halved,
  •     then thinly sliced across into half moons
  • 1 sm onion halved, then
  •     thinly sliced
  • 1 sm brown paper sack
  • 8 lrg Large eggs beaten
  •     Coarse salt to taste
  •     Freshly-grnd black pepper to taste

Direcciones

  1. Preheat broiler to high. Place red pepper halves on a cookie or possibly baking sheet. Place peppers under broiler and allow the skins to blacken all over, about 10 min.
  2. While peppers are working, heat about 1/4 c. extra-virgin extra virgin olive oil in a medium nonstick skillet over medium-high heat. Add in sliced potatoes and fry in oil till they begin to become tender, 5 min. Add in onions and cook 5 min more. Remove potatoes and onions to a bowl using slotted spoon.
  3. Wipe out pan, return pan to heat and add in remaining oil. Reduce heat to medium.
  4. Remove peppers from broiler. Leave broiler on. Place peppers in a brown paper sack and seal sack tightly. Allow peppers to stand and cold for a couple of min. Peel away charred skin and slice.
  5. Add in peppers to potatoes and onions. Add in beaten Large eggs to cooked vegetables and season with salt and pepper. Add in mix to the pan and cook till Large eggs settle and brown on the bottom. Transfer pan to broiler and allow the egg pie to brown on top and puff up.
  6. Slide pie out of the pan and on to a serving plate. Cold slightly, then cut into 8 wedges and serve.
  7. This recipe yields 8 servings.