Brunch Omelet Torte

Total Time: 24 hrs 30 mins Preparation Time: 24 hrs Cook Time: 30 mins

Ingredients

• Servings: 8
• 17 1/4 ounces frozen prerolled sheets puff pastry, thawed (2 sheet)
• 1/4 cup butter or 1/4 cup margarine
• 3 cups red potatoes, sliced 1/8 inch (6 medium)
• 1 cup onion, sliced 1/8 inch, separated into rings (1 medium)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons butter or 2 tablespoons margarine
• 6 eggs
• 1/4 cup chopped fresh parsley
• 1 pinch salt
• 1 pinch pepper
• 2 tablespoons water
• 1/2 lb thinly sliced cooked ham
• 2 cups shredded cheddar cheese
• 1 egg, slightly beaten
• 1 tablespoon water

Recipe

• 1 on lightly floured surface roll each sheet of puff pastry into a 12" square.
• 2 lay 1 sheet puff pastry into a 10" pie pan; set aside.
• 3 in 10" skillet melt 1/4 cup of butter until sizzling.
• 4 add potatoes, onion, 1/4 tsp salt and 1/4 tsp pepper.
• 5 cover; cook over medium high heat, turning occasionally, until potatoes are lightly browned and crisply tender (12 to 15 minutes), then set them aside.
• 6 in cleaned skillet, melt 1 tbsp butter until sizzling.
• 7 meanwhile in a small bowl, stir together all omelet ingredients except the remaining 1 tbsp of butter.
• 8 pour half the omelet mixture (3/4 cup) into skillet with the sizzling 1 tbsp of butter.
• 9 cook over medium heat.
• 10 as omelet mixture sets, lift slightly with spatula to allow uncooked portion to flow underneath.
• 11 continue cooking until set (2 to 3 min).
• 12 slide omelet onto cookie sheet.
• 13 repeat with remaining 1 tbsp of butter and omelet mixture.
• 14 layer ingredients into pie pan with puff pastry in the following order: 1 omelet, 1/4 pound ham, half of fried potatoes, 1 cup cheddar cheese, remaining potatoes, ham, cheese and omelet.
• 15 top with remaining sheet of puff pastry.
• 16 press together edges of both sheets of puff pastry to form a rim; trim off excess puff pastry.
• 17 cover; refrigerate overnight or heat oven to 375 degrees.
• 18 in small bowl stir together 1 egg and 1 tbsp water; brush over puff pastry.
• 19 bake for 30 to 35 minutes, or until golden brown.
• 20 let stand 5 minutes; cut into wedges.
• 21 if torte is refrigerated overnight, let stand at room temperature 30 minutes before baking, then bake as directed above.