This meal combines eggs, potatoes and ham resulting in the most satisfying Brunch Torte that can actually be served for breakfast, brunch, lunch or dinner!
This recipe was introduced to our group by Jurga, who got it from her sister in Toronto.
We've each made a few changes from the original to suit our individual tastes; Anna adds 2 more eggs; and Jurga goes lighter with the potatoes. Add and subtract to your taste, and for those spice lovers serve with a fresh salsa or a hot pepper sauce.
This Brunch Torte is not just for brunch!
I would call it one of my "special" dishes because it does take a bit of effort to make but the end result is always delicious, filling and special!
When I say effort, I just mean that you will need a bit of time to slice, pre-cook the potatoes and onions and then assemble. Trust me, the effort is well worth the compliments you will receive when you serve it.
My family sometimes refers to it as a "breakfast cake." My son, Wes, preferred I make this brunch torte for his birthday instead of a dessert cake.
Anna made it for Christmas morning. Obviously it is fun and simple to add a festive dough decoration using the extra pastry dough trimmed from the top pastry sheet.
Why should you make this torte?
- All the ingredients of the meal are in one recipe.
- You can find the pastry sheets in the freezer section. No need to make from scratch!
- You can prepare the torte the day before and bake it right before serving. We love Make-Ahead recipes!
- Impress you family and friends. We promise!
- Decorate the top of the torte in any festive way you want!
Brunch Torte of Egg, Potato and Ham
- Springform pan
- 1 17 oz box puff pastry (2 sheets/box), check thawing directions on the bos
- ¼ cup butter
- 3 cups red potatoes, ~ 6 medium potatoes cut into ⅛“ thick slices
- 1 cup sliced onion, 1 medium onion separated into rings
- ¼ teaspoon salt
- ¼ teaspoon pepper
Omelet Mixture, for 2 omelets
- 2 Tablespoons butter
- 6 eggs
- ¼ cup chopped fresh parsley
- Pinch salt
- Pinch pepper
- 2 Tablespoons water
- ½ pound thinly sliced cooked ham
- 2 cups shredded cheddar cheese
Egg Wash for Top of Pastry
- 1 egg
- 1 teaspoon water
- Preheat oven to 375º F
- On a floured surface roll one sheet of puff pastry and fit it into a 9" springform pan or a 10" pie plate with at least ½" overhang.
- Roll the second piece of puff pastry to a 10 ½" circle and set aside.
- In a skillet melt the butter then sauté potatoes, onions, salt and pepper.
- Cover and cook over medium heat until the potatoes are lightly browned and tender (about 12-15 minutes).
- Set aside.
- In a bowl lightly whisk together the eggs, parsley, salt and pepper, and water.
- In a clean 10" non-stick skillet melt 1 Tablespoon butter over medium heat.
- Add HALF of omelet mixture to the skillet.
- As it cooks lift up the edges to let the uncooked portion flow under.
- Slide cooked omelet onto cookie sheet.
- Repeat with the other half of mixture.
- You should have 2 10” cooked omelets ready for assembly
ASSEMBLY OF TORTE: In the springform pan or pie plate containing the rolled out puff pastry sheet create your torte by layering:
- One omelet
- Half of the fried potatoes
- ¼ lb of ham
- 1 cup shredded cheese
- Remaining potatoes
- Remaining ham
- Remaining cheese
- Second omelet
- Top with remaining sheet of puff pastry and form a rim. Trim off excess puff pastry.
- Lightly beat the egg with the teaspoon of water and lightly brush over the top of the torte.
- With a sharp knife cut some vents into the top crust and decorate with the trimmed pastry if you choose to.
- Bake for 30-35 minutes in a 375º F oven until golden brown and heated through.
- Let stand for a few minutes before cutting.
- Complete the recipe through Step 9.
- Seal the torte in foil.
- At least 30 minutes prior to putting in the oven, remove the torte from the refrigerator and let sit at room temperature.
- Continue with Step 10.
- Torte may need additional baking time if it has been refrigerated overnight.
- Serve with a fruit salad or fresh berries.
- This is also delicious served with a spinach salad with warm bacon dressing for brunch.