This recipe requires some time to prepare, but is sensational for a special breakfast or brunch. The torte can be refrigerated overnight and baked before serving.

Recipe Summary

prep:
1 hr
cook:
30 mins
additional:
5 mins
total:
1 hr 35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Potatoes:
Omelet:
Filling:

Directions

Instructions Checklist
  • On lightly floured surface, gently roll each sheet of puff pastry into a 12-inch square. Lay 1 sheet puff pastry into a deep-dish pie plate or springform pan; set aside.

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  • Melt 1/4 cup butter in a large skillet until sizzling. Add potatoes, onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and cook over medium-high heat, turning occasionally, until potatoes are lightly browned, crisp, and tender, 12 to 15 minutes. Remove from heat and set aside.

  • Combine the eggs, parsley, a pinch of salt and pepper, and 2 tablespoons water in a bowl and whisk well. Melt 1 tablespoon butter in a clean skillet over medium heat until butter sizzles.

  • Pour half of omelet mixture (3/4 cup) into heated skillet. Cook over medium heat. As omelet mixture sets, lift edges slightly with spatula to allow uncooked portion to flow underneath. Continue cooking until set, about 2 to 3 minutes. Slide omelet onto cookie sheet. Repeat with remaining tablespoon of butter and omelet mixture.

  • Preheat oven to 375 degrees F (190 degrees C).

  • Layer ingredients into pie plate on top of puff pastry in the following order: one of the omelets, 4 ounces ham, half of the fried potatoes, and 1 cup shredded cheese. Top with remaining potatoes, ham, cheese, and omelet. Cover the torte with the remaining sheet of puff pastry. Press together edges of both sheets of puff pastry to form a rim; trim off excess. Crimp or flute edges. The torte can now be refrigerated overnight (see Cook's Note).

  • In small bowl, whisk together 1 egg and 1 tablespoon water; brush over puff pastry.

  • Bake in preheated oven until the pastry is a rich golden brown, 30 to 35 minutes. Let stand at least 5 minutes; cut into wedges. You may serve the torte warm or at room temperature.

Cook's Note:

To refrigerate torte overnight, omit the egg wash step. Cover and place in refrigerator. Let stand at room temperature 30 minutes before baking. Brush with egg wash and bake as directed.

Nutrition Facts

781 calories; protein 25.5g 51% DV; carbohydrates 55.3g 18% DV; fat 51.1g 79% DV; cholesterol 231mg 77% DV; sodium 946.6mg 38% DV. Full Nutrition
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Reviews (69)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/19/2009
This is really a fantastic recipe. But why make it in a pie pan when you can use a spring form pan and have a really beautiful presentation. I made it ahead and froze it as others have done but when I served it I added a green Chile Hollandaise sauce over the top. It really blew every one away. Read More
(85)

Most helpful critical review

Rating: 3 stars
10/04/2010
I prepared this for my son's birthday breakfast before a day of 4-wheeling. Wish I had read the reviews ahead. Recipe sounded wonderful and it looked beautiful but very bland. Living in a casino town I have many weekend guests and love good brunch ideas. Maybe some roasted green chiles or Bird's Eye southwestern veggies. Read More
(7)
85 Ratings
  • 5 star values: 73
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/19/2009
This is really a fantastic recipe. But why make it in a pie pan when you can use a spring form pan and have a really beautiful presentation. I made it ahead and froze it as others have done but when I served it I added a green Chile Hollandaise sauce over the top. It really blew every one away. Read More
(85)
Rating: 5 stars
09/11/2003
This recipe sounds so time-consuming...but it really isn't.Its a great one for camping! I made ahead, froze, then thawed overnight for baking at the campsite. My guys loved it! Since their tastes lean to more savory, I mixed cheddar and jalopena pepper jack cheeses. Used twice the egg called for and half the potatoes. Also added chopped cooked country sausage links. Yummy! Even the other campers came by to see what smelled so good. Had to sit down and write out recipe five times!!!! This is a definite keeper. Read More
(70)
Rating: 5 stars
04/27/2003
This was delicious! I made it ahead of time & froze. The night before serving I removed from freezer & placed in fridge. In the morning I baked it as directed--wonderful! This is my family's new favorite for special mornings! Read More
(70)
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Rating: 5 stars
03/02/2009
Amazingly delicious! This is so beautiful... people are always impressed when I make this (I double it & use a 9x13 rectangular pan). I've made all the layers the night before assembled them & covered it with plastic til the morning & just added the egg wash. DEEEEELICIOUS! Read More
(38)
Rating: 5 stars
09/27/2010
I serve this for Christmas brunch. I double the recipe; one pie I make according to the recipe and the other I substitute baby shrimp for the ham. Everyone loves it. Read More
(37)
Rating: 5 stars
07/23/2003
Happy Monday gang! Between cars and computers I honestly don't know which is the biggest pain. It took me fifteen minutes to get on this site yesterday as our computer is having major issues. (we just ordered a new one) Once I finally got to this recipe I read it once and got bumped off again. I decided to wing it anyway. Well I'm certainly glad I did because this was really delicious! To save on time I placed my whole potatoes in the microwave and then fried them with the onion in the skillet. I also used breakfast sausage patties which I cut into small pieces instead of ham. The kids loved the puffed pastry part of this meal. I'll definitely be making this again Michele! Read More
(32)
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Rating: 5 stars
04/11/2004
This recipe is AWESOME!! I made it for Easter brunch and took others advice and did it before hand and froze it. I took it out the day before and thawed it in the fridge. Despite my initial worries that this recipe looked a bit complicated it wasn't at all. Every step went as smooth as could be. My guests loved it this ones a keeper!! Read More
(25)
Rating: 5 stars
01/13/2010
This comes out beutiful when using a Spring Form Pan. You have to adjust the pastry a little but for the bottom crust but it is OK. I cubed my ham and make it the day before. make sure the potatoes are done. Let it return to room tempertature before cooking. Delicions and a big hit with everyone. Makes a beautiful presentation. Read More
(23)
Rating: 5 stars
09/27/2010
I have been making this for over 10 yrs. Found in the Land O Lakes Cookbook. Takes a little but excellent! I make it ahead and put in the oven in the morning. Has been our Christmas Breakfast for yrs. Read More
(19)
Rating: 3 stars
10/04/2010
I prepared this for my son's birthday breakfast before a day of 4-wheeling. Wish I had read the reviews ahead. Recipe sounded wonderful and it looked beautiful but very bland. Living in a casino town I have many weekend guests and love good brunch ideas. Maybe some roasted green chiles or Bird's Eye southwestern veggies. Read More
(7)
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