Brunch Omelet Torte Recipe - pastry thawed

Method

• 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 10 inch skillet heat 1/4 c. butter till sizzling.
• Add in potatoes, onion, 1/4 tsp.
• salt and 1/4 tsp.
• pepper.
• Cover; cook over medium high heat, turning occasionally, till potatoes are lightly browned and crisply tender (12 to 15 min).
• Set aside.
• In cleaned skillet heat 1 Tbsp.
• butter till sizzling.
• Meanwhile, in small bowl stir together all omelet ingredients except remaining 1 Tbsp.
• butter.
• Pour half of omelet mix (3/4 c.) into skillet with sizzling 1 Tbsp.
• butter.
• Cook over medium heat.
• As omelet mix sets, lift slightly with spatula to allow uncooked portion to flow underneath.
• Continue cooking till set
• (2 to 3 min).
• Slide omelet onto cookie sheet.
• Repeat with remaining butter and omelet mix.
• Layer ingredients into pie pan with puff pastry in the following order: 1 omelet, 1/4 lb.
• ham, half of fried potatoes, 1 c. shredded cheese, remaining potatoes, ham, cheese and omelet.
• Top with remaining sheet of puff pastry.
• Press together edges of both sheets of puff pastry to create a rim; trim off excess puff pastry.
• Crimp or possibly flute edges of puff pastry.
• Cover; chill overnight or possibly heat oven to 375 .
• In small bowl stir together 1 egg and 1 Tbsp.
• water; brush over puff pastry.
• Bake for 30 to 35 min or possibly till golden.
• Let stand 5 min; cut into wedges.
• If torte is refrigerated overnight, let stand at room temperature 30 min before baking.
• Bake as directed above.