Brunch Omelet Torte - cooking recipe

Ingredients

17 1/4 ounces frozen prerolled sheets puff pastry, thawed (2 sheet)
Potatoes
1/4 cup butter or 1/4 cup margarine
3 cups red potatoes, sliced 1/8 inch (6 medium)
1 cup onion, sliced 1/8 inch, separated into rings (1 medium)
1/4 teaspoon salt
1/4 teaspoon pepper
Omelet
2 tablespoons butter or 2 tablespoons margarine
6 eggs
1/4 cup chopped fresh parsley
1 pinch salt
1 pinch pepper
2 tablespoons water
Filling
1/2 lb thinly sliced cooked ham
2 cups shredded cheddar cheese
1 egg, slightly beaten
1 tablespoon water

Preparation

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.