Recipe by keen5
This do ahead recipe requires some time to prepare, but it is sensational for a special breakfast or brunch. Prep time is and based on overnight chilling.
Top Review by lucy k.
I had high hopes for this, and it looked beautiful coming out of the oven. However, the bottom pastry was completely soggy (even using a glass pie plate, which is supposed to be better for crisper crusts). Maybe this would be better if it was baked immediately rather than refrigerated. As it was, it would have been much better to leave the bottom crust out. The filling was very good.
- 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
Directions See How It's Made
- On lightly floured surface roll each sheet of puff pastry into a 12" square.
- Lay 1 sheet puff pastry into a 10" pie pan; set aside.
- In 10" skillet melt 1/4 cup of butter until sizzling.
- Add potatoes, onion, 1/4 tsp salt and 1/4 tsp pepper.
- Cover; cook over medium high heat, turning occasionally, until potatoes are lightly browned and crisply tender (12 to 15 minutes), then set them aside.
- In cleaned skillet, melt 1 Tbsp butter until sizzling.
- Meanwhile in a small bowl, stir together all omelet ingredients except the remaining 1 Tbsp of butter.
- Pour half the omelet mixture (3/4 cup) into skillet with the sizzling 1 Tbsp of butter.
- Cook over medium heat.
- As omelet mixture sets, lift slightly with spatula to allow uncooked portion to flow underneath.
- Continue cooking until set (2 to 3 min).
- Slide omelet onto cookie sheet.
- Repeat with remaining 1 Tbsp of butter and omelet mixture.
- 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.
- Top with remaining sheet of puff pastry.
- Press together edges of both sheets of puff pastry to form a rim; trim off excess puff pastry.
- Cover; refrigerate overnight or heat oven to 375 degrees.
- In small bowl stir together 1 egg and 1 Tbsp water; brush over puff pastry.
- Bake for 30 to 35 minutes, or until golden brown.
- Let stand 5 minutes; cut into wedges.
- If torte is refrigerated overnight, let stand at room temperature 30 minutes before baking, then bake as directed above.