1. Recipes

How to Make Brunch Omelet Torte - A Step-by-Step Guide

Brunch is a wonderful time to gather with friends and family and enjoy a leisurely meal together. And what better way to complement your brunch spread than with a delicious and satisfying omelet torte? This elegant and flavorful dish is sure to impress your guests and leave them satisfied and content. Whether you're entertaining a crowd or just looking for a special dish to enjoy at home, this brunch omelet torte is the perfect choice.

What sets this omelet torte apart is its beautifu...

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Ingredients

  • 1 (17.5 ounce) package frozen puff pastry sheets, thawed
  • ¼ cup butter
  • 6 red potatoes, peeled and sliced 1/8 inch thick
  • 1 onion, thinly sliced into rings
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons butter, divided
  • 6 eggs
  • ¼ cup chopped fresh parsley
  • 1 pinch salt
  • 1 pinch black pepper
  • 2 tablespoons water
  • 8 ounces cooked ham, thinly sliced
  • 2 cups shredded Cheddar cheese, divided
  • 1 egg
  • 1 tablespoon water

Information

  • Prep Time: 1 hr
  • Cook Time: 30 mins
  • Additional Time: 5 mins
  • Total Time: 1 hr 35 mins
  • Servings: 8
  • Yield: 8 servings

  • 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.
  • 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.

    • Nutrition

    781 cal.

    • Total Fat: 51g
    • Saturated Fat: 21g
    • Cholesterol: 231mg
    • Sodium: 947mg
    • Total Carbohydrate: 55g
    • Dietary Fiber: 4g
    • Total Sugars: 4g
    • Protein: 26g
    • Vitamin C: 13mg
    • Calcium: 244mg
    • Iron: 3mg
    • Potassium: 249mg

    Categories

    Breakfast recipes
    Brunch recipes
    Omelet recipes
    Torte recipes
    Main recipes