Brunch Omelet Torte 030910

CRUST:

1 (17 1/4 oz.) pkg. frozen sheets of puff pastry, thawed

POTATOES:

1/4 c. butter
3 c. new red potatoes, peeled & sliced 1/8"
1 c. diced onion
1/4 tsp. salt
1/4 tsp. pepper

OMELET:

2 tbsp. butter
6 eggs (Egg Beaters can be substituted)
1/ c. chopped parsley, fresh
1/8 tsp. salt
1/8 tsp. pepper
2 tbsp. water

FILLING:

1/2 lb. thin sliced deli ham
8 oz. finely shredded cheddar cheese (lite or fat free is fine)
1 egg, slightly beaten
1 tbsp. water

On lightly floured surface roll each sheet of pastry into a 12" square. Lay 1 sheet into a 10" round deep pie dish and set aside. In a 10" skillet melt butter until sizzling. Add potatoes, onion, salt and pepper. Cover and cook over medium-high heat, turning occasionally until potatoes are lightly browned and crispy tender, 12 to 15 minutes. Set aside.

In clean skillet melt 1 tablespoon butter until sizzling. Meanwhile, in small bowl stir together all omelet ingredients except remaining tablespoon of butter. Pour 1/2 the omelet mixture into skillet with the sizzling butter. Cook over medium heat. As omelet mixture sets, lift lightly with spatula to allow uncooked portion to flow underneath. Continue cooking until set, 2 to 3 minutes. Slide omelet onto cookie sheet. Repeat with remaining butter and omelet mixture.

Layer ingredients into pie pan lined with puff pastry in the following order: 1 omelet, 1/4 lb. ham, half fried potatoes, 1 cup shredded cheese, remaining potatoes, ham, cheese and omelet. Top with remaining pastry crust. Press together edges of both sheets of pastry to form a rim; trim off excess pastry. Crimp or flute edges of pastry. Cover; refrigerate overnight or heat oven to 375 degrees.

In small bowl stir together 1 egg and 1 tablespoon water; brush over pastry. Bake for 30 to 35 minutes or until golden brown. Let stand 5 minutes before cutting into wedges. If torte is refrigerated overnight, let stand at room temperature before baking.