Brunch Torte

Brunch Omelet Torte CutThis recipe was introduced to our group by Jurga, who got it from her sister in Toronto. A web search for the origin produced several versions on sites such as allrecipes.com and food.com.

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!Brunch Torte

 

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BRUNCH TORTE

Servings 8 servings
Author Kyle

Ingredients

  • 1 - 17 oz Pkg Pepperidge Farm (2 sheets) puff pastry thawed

Potato Mixture

  • 1/4 cup butter
  • 3 cups (6 medium) new red potatoes, cut into 1/8“ thick slices
  • 1 cup (1 medium) sliced onion, separated into rings
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Omelet Mixture, for 2 omelets

  • 2 Tablespoons butter
  • 6 eggs
  • ¼ cup chopped fresh parsley
  • Pinch salt
  • Pinch pepper
  • Tablespoons water

Filling

  • ½ pound thinly sliced cooked ham
  • 2 cups shredded cheddar cheese

Egg Wash for Top of Pastry

  • 1 egg
  • 1 teaspoon water

Instructions

  1. Preheat oven to 375º F

Crust

  1. 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.

  2. Roll the second piece of puff pastry to a 10 1/2" circle.
  3. Set both aside.

Potatoes

  1. In a skillet melt ¼ cup butter then sauté potatoes, onions, salt and pepper.

  2. Cover and cook over medium heat until the potatoes are lightly browned and tender (about 12-15 minutes)
  3. Set aside.

Omelets

  1. In a bowl lightly whisk together the eggs, parsley, salt and pepper, and water.
  2. In a clean 10" skillet melt 1 Tablespoon butter over medium heat.
  3. Add HALF of omelet mixture to the skillet.
  4. As it cooks lift up the edges to let the uncooked portion flow under.
  5. Slide cooked omelet onto cookie sheet.
  6. Repeat with the other half of mixture.
  7. You should have 2 10” cooked omelets ready for assembly

ASSEMBLY OF TORTE: In the pie pan or springform containing the rolled out puff pastry sheet create your torte by layering:

  1. One omelet
  2. Half of the fried potatoes
  3. ¼ lb of ham
  4. 1 cup shredded cheese
  5. Remaining potatoes
  6. Remaining ham
  7. Remaining cheese
  8. Second omelet
  9. Top with remaining sheet of puff pastry and form a rim. Trim off excess puff pastry.

  10. Lightly beat the egg with the teaspoon of water and lightly brush over the top of the torte.

  11. With a sharp knife cut some vents into the top crust.

  12. Bake for 30-35 minutes in a 375º F oven until golden brown and heated through.

Recipe Notes

Gr8 Do-Ahead Tip:

This can be made up to a day ahead of baking.

  1. Complete the recipe through Step 9.
  2. Seal the torte in foil.
  3. Refrigerate
  4. At least 30 minutes prior to putting in the oven, remove the torte from the refrigerator and let sit at room temperature.
  5. Continue with Step 10.
  6. Torte may need additional baking time if it has been refrigerated overnight.
Gr8 Serving Tips:
  • Serve with a fruit salad or fresh berries.
  • This is also delicious served with a spinach salad with warm bacon dressing for brunch.
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