BRUNCH OMELET TORTE

Allrecipes
By: Michele O’Sullivan

Ingredients

1 1 1 (17.5 ounce) package frozen puff pastry sheets, thawed
1/4 1/4 1/4 cup butter
6 6 1/8 red potatoes, peeled and sliced 1/8 inch thick
1 1 1 onion, thinly sliced into rings
1/4 1/4 1/4 teaspoon salt
1/4 1/4 1/4 teaspoon black pepper
2 2 2 tablespoons butter, divided
6 6 6 eggs
1/4 1/4 1/4 cup chopped fresh parsley
1 1 1 pinch salt
1 1 1 pinch black pepper
2 2 2 tablespoons water
8 8 8 ounces cooked ham, thinly sliced
2 2 2 cups shredded Cheddar cheese
1 1 1 egg
1 1 1 tablespoon water
Directions
to 375 to 375 degrees F.
12 1 10 surface, roll each sheet of puff pastry into a 12 inch square. Lay 1 sheet puff pastry into a 10 inch pie plate; set aside.
1 a new skillet, melt 1 tablespoon butter until sizzling.
●Slide omelet onto cookie sheet. Repeat with remaining butter and omelet mixture.
4 1 2nd pie plate on top of puff pastry in the following order: one of the omelets, 4 ounces ham, half of fried the potatoes, 1 cup shredded cheese, remaining potatoes, ham, cheese and 2nd omelet.
to 1 1 sheet of puff pastry. Press together edges of both sheets of puff pastry to form a rim; trim off excess. Crimp or flute edges. In small bowl, stir together 1 egg and 1 tablespoon water; brush over puff pastry.
30 to 35 5 minutes or until golden brown. Let stand 5 minutes; cut into wedges.

Amount Per Serving Calories: 782 | Total Fat: 51.1g | Cholesterol: 253mg Sodium: 976mg Total Carbs: 55.3g Dietary Fiber: 3.6g Protein: 25.5g