Ingredients: |
Ingredients: 2 sheets frozen puff pastry, thawed
Potatoes:
1/4 c. butter
3 c. sliced red potatoes
1 c. sliced onion, separate into rings
1/4 tsp. salt
1/4 tsp. pepper
Omelet
2 T. butter
6 eggs
1/4 c. chopped fresh parsley
1/8 tsp. salt
1/8 tsp. pepper
2 T. water
Filling
1/2 pound thinly sliced cook ham
2 c. shredded cheddar cheese
1 egg slightly beaten
1 T. water
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Directions: |
Directions:On lightly floured surface roll each sheet of puff pastry into 12 inch square. Lay 1 sheet puff pastry into 10-inch pie pan; set aside. In skillet melt 1/4 cup butter. Add potatoes, onions, 1/4 tsp. salt, 1/4 tsp. pepper. Cover; cook over medium high heat, turning occasionally, until potatoes are lightly browned and crisply tender (12-15 minutes). Set aside. In clean skillet, melt 1 T. butter. Meanwhile, in small bowl stir together all omelet ingredients except 1 T. butter. pour half of omelet mixture (3/4 cup) into skillet. Cook over medium heat. As omelet mixture sets, lift slightly with spatula to allow uncooked portion to flow underneath. Continue cooking until set (2-3 minutes). Slide omelet onto cookie sheet. Repeat with remaining 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 cheese
remaining potatoes
ham
cheese
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. Crimp or flute edges of puff pastry. Cover; refrigerate overnight OR heat oven to 375º. In small bowl, stir together 1 egg and 1 T. water; brush over puff pastry. Bake for 30-35 minutes or until golden brown. Let stand 5 minutes; cut into wedges. If torte is refrigerate overnight, let stand at room temperature 30 minutes before baking. |
This recipe for Brunch Omelet Torte is from