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["On lightly floured surface roll each sheet of puff pastry into a 12"" square.", "Lay 1 sheet puff pastry into a 10"" pie pan; set aside.", "In 10"" skillet melt 1/4 cup of butter until sizzling.", "Add potatoes, onion, 1/4 tsp salt and 1/4 tsp pepper.", "Cover; cook over medium high heat, turning occasionally, until potatoes are lightly browned and crisply tender (12 to 15 minutes), then set them aside.", "In cleaned skillet, melt 1 Tbsp butter until sizzling.", "Meanwhile in a small bowl, stir together all omelet ingredients except the remaining 1 Tbsp of butter.", "Pour half the omelet mixture (3/4 cup) into skillet with the sizzling 1 Tbsp of butter.", "Cook over medium heat.", "As omelet mixture sets, lift slightly with spatula to allow uncooked portion to flow underneath.", "Continue cooking until set (2 to 3 min).", "Slide omelet onto cookie sheet.", "Repeat with remaining 1 Tbsp of butter and omelet mixture.", "Layer ingredients into pie pan with puff pastry in the following order: 1 omelet, 1/4 pound ham, half of fried potatoes, 1 cup Cheddar cheese, remaining potatoes, ham, cheese and omelet.", "Top with remaining sheet of puff pastry.", "Press together edges of both sheets of puff pastry to form a rim; trim off excess puff pastry.", "Cover; refrigerate overnight or heat oven to 375 degrees.", "In small bowl stir together 1 egg and 1 Tbsp water; brush over puff pastry.", "Bake for 30 to 35 minutes, or until golden brown.", "Let stand 5 minutes; cut into wedges.", "If torte is refrigerated overnight, let stand at room temperature 30 minutes before baking, then bake as directed above."]
