Food Network: Roasted Red Pepper and Potato Egg Pie

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Roasted Red Pepper and Potato Egg Pie
Recipe courtesy Rachael Ray

Ingredients
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

Directions
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.