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–+ servings

Omelet Torte

You'll surely carry a torte for this egg-cellent recipe. Between the potatoes, ham and cheese, it's a mouthwatering medley of goodness wrapped up in one palate-pleasing pastry. Go ahead -- make this torte and make your day.
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Course Brunch, Omelets
Cuisine Continental
Servings 8 servings
Calories 4897.08 kcal

Ingredients
  

  • 1 (17.5 oz.) pkg. frozen puff pastry sheets, thawed
  • 1/4 cup(s) butter
  • 6 red potatoes, peeled and sliced 1/8 inch thick
  • 1 onion, thinly sliced into rings
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) black pepper
  • 2 tablespoon(s) butter, divided
  • 6 eggs
  • 4 tablespoon(s) chopped fresh parsley
  • 1/16 teaspoon(s) salt
  • 1/16 teaspoon(s) black pepper
  • 1 floz water
  • 8 ounce(s) cooked ham, thinly sliced
  • 2 cup(s) shredded Cheddar cheese
  • 1 egg
  • 1/2 floz water

Instructions
 

  • Preheat oven to 375 degrees.
  • On lightly floured surface, roll each sheet of puff pastry into a 12-inch square.
  • Lay 1 sheet puff pastry into a 10-inch pie plate; set aside.
  • In a 10-inch skillet, melt 1/4-cup butter until sizzling.
  • Add potatoes, onion, 1/4 tbs salt and 1/4 tbs pepper.
  • Cover and cook over medium-high heat, turning occasionally, until potatoes are lightly browned and crisply tender, about 12 to 15 minutes.
  • Set aside.
  • In a new skillet, melt 1 tbsp butter until sizzling.
  • Meanwhile, in a small bowl, stir together all omelet ingredients except remaining 1 tbsp butter.
  • Pour half of omelet mixture (3/4 cup) into heated skillet.
  • Cook over medium heat.
  • As omelet mixture sets, lift slightly with spatula to allow uncooked portion to flow underneath.
  • Continue cooking until set, about 2 to 3 minutes.
  • Slide omelet onto cookie sheet.
  • Repeat with remaining butter and omelet mixture.
  • Layer ingredients into pie plate on top of puff pastry in the following order: one of the omelets, 4 oz ham, half of fried the potatoes, 1 cup shredded cheese, remaining potatoes, ham, cheese and 2nd omelet.
  • Top with remaining sheet of puff pastry.
  • Press together edges of both sheets of puff pastry to form a rim; trim off excess.
  • Crimp or flute edges.
  • In small bowl, stir together 1 egg and 1 tbsp water; brush over puff pastry.
  • Bake 30 to 35 minutes or until golden brown.
  • Let stand 5 minutes; cut into wedges.

Nutrition

Calories: 4897.08kcalCarbohydrates: 383.33gProtein: 189.07gFat: 299.67gSaturated Fat: 144.87gCholesterol: 1717.87mgSodium: 7133.09mgFiber: 37.25gSugar: 27.5g
Keyword Butter, Eggs, Potato, Seasonal
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