We’ve each made a few changes from the original to suit our individual tastes; Anna adds 2 more eggs; and Jurga goes lighter with the potatoes. Add and subtract to your taste, and for those spice lovers serve with a fresh salsa or a hot pepper sauce.
I make this recipe the night before Thanksgiving and Christmas and refrigerate it to be baked in the morning. It makes a delicious and easy holiday breakfast!
On a floured surface roll one sheet of puff pastry and fit it into a 10" pie plate or 9" springform pan with at least 1/2" overhang.
In a skillet melt ¼ cup butter then sauté potatoes, onions, salt and pepper.
Top with remaining sheet of puff pastry and form a rim. Trim off excess puff pastry.
Lightly beat the egg with the teaspoon of water and lightly brush over the top of the torte.
With a sharp knife cut some vents into the top crust.
Bake for 30-35 minutes in a 375º F oven until golden brown and heated through.
This can be made up to a day ahead of baking.