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Brunch Torte cut and served with a cucumber and tomato salad.
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5 from 2 votes

Brunch Torte of Egg, Potato and Ham

Prep Time45 mins
Cook Time35 mins
Total Time1 hr 20 mins
Course: Breakfast, Brunch, Lunch, Brunch
Cuisine: American
Keyword: Brunch Torte of Egg, Potato and Ham
Servings: 8 servings
Calories: 343kcal
Author: Kyle

Special Equipment

  • Springform pan


  • 1 17 oz box puff pastry (2 sheets/box), check thawing directions on the bos

Potato Mixture

  • 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
  • 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.


Gr8 Do-Ahead Tip:
This can be made up to a day ahead of baking.
  1. Complete the recipe through Step 9.
  2. Seal the torte in foil.
  3. Refrigerate
  4. At least 30 minutes prior to putting in the oven, remove the torte from the refrigerator and let sit at room temperature.
  5. Continue with Step 10.
  6. Torte may need additional baking time if it has been refrigerated overnight.
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.

Nutrition Information

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
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