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Brunch Torte of Egg, Potato and Ham
Servings: 8 servings
- 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
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).
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:
Half of the fried potatoes
¼ lb of ham
1 cup shredded cheese
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.
Gr8 Do-Ahead Tip:
This can be made up to a day ahead of baking.
Gr8 Serving Tips:
This nutritional information is only an estimate. We do not guarantee the accuracy of the nutritional information for any recipe on this site.
- 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.
Calories: 343kcal | Carbohydrates: 7g | Protein: 19g | Fat: 26g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 213mg | Sodium: 722mg | Potassium: 333mg | Fiber: 1g | Sugar: 2g | Vitamin A: 916IU | Vitamin C: 6mg | Calcium: 240mg | Iron: 1mg