This do-ahead recipe requires some time tp prepare but is sensational for a special breakfast or brunch. Not for dieters!
On a lightly floured surface roll each sheet of puff pastry into a 12 inch square. Lay 1 sheet of puff pastry into a 10 inch pie pan; set aside. In a 10 inch skillet, melt 1/4 cup butter until sizzling. Add potatoes, onion, salt and pepper. Cover; cook over medium high heat, turning occasionally, until potatoes are lightly bowned and crisply tender. Set aside. In cleaned skillet, melt 1 T. butter until sizzling. Meanwhile, in a small bowl stir together all omelet ingredients except remaining 1 T. butter. Pour half of the omelet mixture into skillet with the sizzling butter and cook over medium heat. As mixture sets, lift slightly with spatula to allow uncooked portion to flow underneath. Continue cooking until set. 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, 1/2 of ham, half of fried potatoes, 1 cup 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. Crimp or flute edges of pastry. Cover; refrigerate overnight or heat oven to 375 degrees. In a small bowl, stir together 1 egg and 1 T. water. Brush over pastry top. Bake for 30-35 minutes or until goldern brown. Let stand 5 minutes and cut into wedges. If torte is refrigerated overnight, let stand at room temperature for 30 minutes before baking. Serves 8-10.
17 1/4 oz. pkg. (2 sheets) frozen pre-rolled sheets of puff pastry
1/4 cup butter
3 cups (6 medium) sliced (1/8th inch thick) new red potatoes
1 cup (1 medium) onion sliced 1/8th inch thick, separated into rings
1/4 tsp. salt
1/4 tsp. pepper
2 T. butter
1/4 cup chopped fresh parsley
Salt and pepper to taste
2 T. water
1/2 pound thinly sliced cooked ham
2 cups shredded cheddar cheese
1 egg, slightly beaten
1 T. water