-
1
On lightly floured surface roll each sheet of puff pastry into 12 inch square.
-
2
Lay 1 sheet puff pastry into 10 inch pie pan; set aside.
-
3
In 10 inch skillet heat 1/4 c. butter till sizzling.
-
4
Add in potatoes, onion, 1/4 tsp.
-
5
salt and 1/4 tsp.
-
6
pepper.
-
7
Cover; cook over medium high heat, turning occasionally, till potatoes are lightly browned and crisply tender (12 to 15 min).
-
8
Set aside.
-
9
In cleaned skillet heat 1 Tbsp.
-
10
butter till sizzling.
-
11
Meanwhile, in small bowl stir together all omelet ingredients except remaining 1 Tbsp.
-
12
butter.
-
13
Pour half of omelet mix (3/4 c.) into skillet with sizzling 1 Tbsp.
-
14
butter.
-
15
Cook over medium heat.
-
16
As omelet mix sets, lift slightly with spatula to allow uncooked portion to flow underneath.
-
17
Continue cooking till set
-
18
(2 to 3 min).
-
19
Slide omelet onto cookie sheet.
-
20
Repeat with remaining butter and omelet mix.
-
21
Layer ingredients into pie pan with puff pastry in the following order: 1 omelet, 1/4 lb.
-
22
ham, half of fried potatoes, 1 c. shredded cheese, remaining potatoes, ham, cheese and omelet.
-
23
Top with remaining sheet of puff pastry.
-
24
Press together edges of both sheets of puff pastry to create a rim; trim off excess puff pastry.
-
25
Crimp or possibly flute edges of puff pastry.
-
26
Cover; chill overnight or possibly heat oven to 375 .
-
27
In small bowl stir together 1 egg and 1 Tbsp.
-
28
water; brush over puff pastry.
-
29
Bake for 30 to 35 min or possibly till golden.
-
30
Let stand 5 min; cut into wedges.
-
31
If torte is refrigerated overnight, let stand at room temperature 30 min before baking.
-
32
Bake as directed above.
