Brunch Omelet Torte

Recipe by keen5
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 24hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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