Text 14664, 56 rader
Skriven 2011-08-14 01:09:59 av Dave Drum (1:18/200.0)
Ärende: TVFN 059
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Red Pepper & Potato Egg Pie
 Categories: Eggs, Pies, Potatoes
      Yield: 8 servings
 
      1 lg Red bell pepper; seeded,
           - halved
    1/2 c  Extra-virgin olive oil
      2 md Russet potatoes; peeled,
           - halved, thin sliced across
           - in half moons
      1 sm Onion; halved, very thinly
           - sliced
      1 sm Brown paper sack
      8 lg 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.
  
  Recipe courtesy Rachael Ray

  Yield: 8 servings
  
  Episode#: TM1B70
  Copyright 2006 Television Food Network, G.P
  
  Meal Master Format by Dave Drum - 22 April 2008
  
  Uncle Dirty Dave's Archives
 
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