Brunch Torte of Egg, Potato and Ham

• Preheat oven to 375º F

Crust

• 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.

Potatoes

• 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.

Omelets

• 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.