This delicious torte is perfect for either breakfast or brunch. It takes about an hour to prepare and thirty minutes to cook so allow enough time prior to guests arriving. This recipe yields eight servings and can also be made ahead of time and frozen, then put into the refrigerator to thaw, and baked. It is truly delicious and makes a great dish for a special occasion.
You will need:
• 6 red potatoes
• 7 eggs
• 1 17.5-ounce package frozen puff pastry sheets, thawed
• 8 ounces ham, cooked and sliced thinly
• 1 onion, sliced thinly into rings
• 2 cups cheddar cheese, shredded
• ¼ cup butter
• ¼ cup fresh parsley, chopped
• 2 tablespoons butter, divided
• 3 tablespoons water
• ¼ teaspoon black pepper plus 1 pinch
• ¼ teaspoon salt plus 1 pinch
• Rolling pin
• 10-inch pie plate
• 2 small bowls
• Pastry brush
• Cookie sheet
• 2 10-inch skillets (one with lid)
Step 1: Preheat the oven to 375 degrees Fahrenheit. Lightly flour a flat work surface and roll each puff pastry sheet to form a 12-inch square. Lay one sheet of puff pastry into the pie plate and set this aside.
Step 2: Melt ¼ cup butter in the skillet until it sizzles. Add the ¼ teaspoon pepper, ¼ teaspoon salt, onion, and potatoes. Cover the skilled and cook on medium-high, occasionally turning with the spatula, about 12 to 15 minutes or until the potatoes are crispy, but tender, and lightly browned. Set this aside.
Step 3: Melt 1 tablespoon butter in another skillet until sizzling. At the same time, stir together 6 eggs, 2 tablespoons water, 1 pinch each of salt and pepper, and parsley.
Step 4: Pour ¾ cup of this omelet mixture into the heated skillet and cook on medium heat. With the spatula, lift the omelet mixture slightly as it sets to let the uncooked sections flow under it. Continue to cook about 2 to 3 minutes or until the omelet has set. Slide the omelet onto the cookie sheet.
Step 5: Melt the remaining 1 tablespoon butter in the skillet. Add the remaining omelet mixture and cook as in Step 4.
Step 6: Layer ingredients in pie plate on the top of the puff pastry in this order: an omelet, 4 ounces of ham, half of the potatoes, and 1 cup of cheese. Then, add remaining potatoes, then ham, then cheese, and finally, the second omelet. Top this with the remaining puff pastry sheet.
Step 7: Press together the edges of both puff pastry sheets to create a rim and trim off the excess with the knife. Flute or crimp the edges.
Step 8: Stir together 1 tablespoon water and 1 egg in a small bowl. Use the pastry brush to spread this mixture over the puff pastry.
Step 9: Bake the puff pastry until golden brown, approximately 30 to 35 minutes. Remove from oven and allow to stand for 5 minutes. Cut the torte into wedges and serve.