Brunch Omelette Torte Recipe

Name: Brunch Omelette Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup butter; 6 medium potatoes, sliced (I leave the skin on, but it is up to you); 1 medium onion, sliced; ¼ teaspoon black pepper; 12 lb sliced ham; 12 lb shredded colby-monterey jack cheese; 2 tablespoons butter; 6 eggs, scrambled; 1 tablespoon water; 2 tablespoons chopped parsley; ¼ teaspoon salt; ⅛ teaspoon black pepper; pie crust (I get pullisbury already made, but you can make your own); 1 egg; splash water

Servings: persons

½ cup butter
6 medium potatoes, sliced (I leave the skin on, but it is up to you)
1 medium onion, sliced
¼ teaspoon black pepper
12 lb sliced ham
12 lb shredded colby-monterey jack cheese
2 tablespoons butter
6 eggs, scrambled
1 tablespoon water
2 tablespoons chopped parsley
¼ teaspoon salt
⅛ teaspoon black pepper
pie crust (I get pullisbury already made, but you can make your own)
1 egg
splash water

1
Melt butter and sautee butter, onion, pepper and salt.
2
This takes about 20 minutes.
3
I suggest covering while sauteeing, helps the potatoes not burn but cook thoroughly.
4
Lay shell #1 in a deep dish cassarole dish.
5
I am not sure of the exact size of the dish, but It is at least twice as deep as a pie plate.
6
Preheat oven to 350.
7
Mix eggs, 1 TBSP water, 2 TBSP chopped parsley, 1/4 tsp salt & 1/8 tsp pepper.
8
Melt 1 TBSP of butter in sautee pan and cook half the egg mixture making an omlette.
9
Set aside and do the same with the other half of the egg mixture.
10
In the shell lined cassorle dish, layer first omlette, then ham, cheese, potato mixture, more cheese, ham, and then the last omlette.
11
Top torte with final pie crust.
12
Make slits and brush with an egg water mixture.
13
Place in oven and cook through, about 1 hour.
14
I usually wrap the pie crust edges with foil and remove for the last 15 minutes.
15
.

8296

kcal

Calories

631

Fat

Carbs

597

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: ½ cup butter, 6 medium potatoes, sliced (I leave the skin on, but it is up to you), 1 medium onion, sliced, ¼ teaspoon black pepper, and more.

Yes, Brunch Omelette Torte falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brunch Omelette Torte

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions