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Receta Brunch Omelet Torte
by Global Cookbook

Brunch Omelet Torte
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Ingredientes

  • 1 pkt puff pastry thawed
  • 1/4 c. butter or possibly margarine
  • 3 c. red potatoes sliced
  • 1 c. onion sliced
  • 2 Tbsp. butter or possibly margarine
  • 6 x Large eggs
  • 1/4 c. fresh parsley minced
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 2 Tbsp. water
  • 1/2 lb cooked ham sliced
  • 2 c. cheddar cheese, shredded
  • 1 x egg slightly beaten
  • 1 Tbsp. water

Direcciones

  1. 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.
  2. Cook over medium heat. As omelet mix sets, lift slightly with spatula to allow uncooked portion to flow underneath. Continue cooking till set
  3. (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.
  4. 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.
  5. 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.