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Recipe
Brunch Omelet Torte Recipe
| Servings: 8 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 8 servings | |
| Calories 223 | |
| Calories from Fat 124 | 56% |
| Total Fat 14.1g | 18% |
| Saturated Fat 8.28g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 580mg | 24% |
| Potassium 393mg | 11% |
| Total Carbs 10.89g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.31g | 1% |
| Protein 13.28g | 21% |
Ingredients Convert Measures
- 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
Directions
- 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.
