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Brunch Omelet Torte

INGREDIENTS:

 

17 1/4oz. (500g) pkg. (2 sheets) frozen pre-rolled puff pastry, thawed.

 

Potatoes

1/4c butter

3c (6 medium) potatoes, sliced

1c (1 medium) onion, sliced

1/4 tsp salt

1/4 tsp pepper

 

Omelet

2 Tbsp butter

6 eggs

1/4c parsley, chopped

1 pinch each salt and pepper

2 Tbsp water

 

Filling

1/2 lb cooked ham, sliced thinly

2c (8oz) shredded cheddar cheese

1 egg, beaten

1 Tbsp water

 

PREPARATION:

Heat oven to 375.  On lightly floured surface roll each sheet of pastry 1" larger than pie plate.  lay one sheet into 10" pie pan. In 10" skillet melt 1/4c butter until sizzling.  Add potatoes, onion, salt and pepper.  Cover; cook over medium high heat, turn occasionally until potatoes are lightly brown and crisply tender (12-15min).  In clean skillet melt 1Tbsp of butter.  In small bowl stir together omelet ingredients except remaining Tbsp butter.  Pour half of omelet mixture into skillet.  Cook omelet, and then slide it into bottom of pie pan (on pastry).

 

Layer ingredients into pie pan on top of the omelet in the following order: 1/4lb. ham, 1/2 potatoes, 1c cheese, remaining potatoes, ham, cheese, and omelet.  Top with remaining sheet of pastry.  Press together edges of pastry. Trim off extra edges.  In small bowl stir together 1 egg and 1 Tbsp of water; brush over pastry.  Bake for 30-35mins or until golden brown.  Let stand for 5min.