Country Pepper Omelet Pie

1 cup chopped onion, divided
3 tablespoons cooking oil
3-1/2 cups frozen cubed hash brown potatoes
1-1/2 teaspoons salt, divided
1/2 teaspoon pepper, divided
1/2 small sweet red pepper, chopped
1/2 small green pepper, chopped
2 tablespoons butter or margarine
1 cup (4 ounces) shredded Swiss cheese
4 eggs
1-1/4 cups milk
1/4 teaspoon paprika

In a skillet, saute 1/2 cup onion in oil until tender. Add potatoes and half of the salt and pepper. Cook over medium heat until potatoes are thawed and softened, about 5 minutes. Pat potatoes into the bottom and up the sides of a greased 9-in. deep dish pie plate.

Bake at 400 dgrees for 20 minutes. Meanwhile, saute peppers, parsley and remaining onion in butter until tender. Spoon over potato crust. Top with cheese. In a bowl, beat eggs, milk, paprika and remaining salt and pepper.

Pour over all. Bake, uncovered, at 400 degrees for 30 minutes or until a knife inserted near the center comes out clean. let stand 5 minutes before cutting. Makes 6 servings.