Brunch Omelet Torte

Breakfast TorteThis do ahead breakfast dish includes eggs, ham, potatoes and cheese, all tucked into a flaky puff pastry crust. It would be a great option for Christmas morning, or any other occasion when you’d rather enjoy
a more relaxed pace the day of your gathering.

Brunch Omelet Torte

Serving Size: 8 servings


  • 17 1/4 ounce package (2 sheets) frozen pre-rolled puff pastry, thawed according to package directions
  • 2 tablespooons cup butter
  • 3 cups 1/8 inch sliced new red potatoes
  • 1 cup sliced onion, separated into rings
  • 1/4 teaspoon each salt and pepper
  • 2 tablespoons butter
  • 6 eggs
  • 1/4 cup chopped parsley (or you can mix in other fresh herbs like thyme, tarragon or basil)
  • pinch of salt & pepper
  • 2 tablespoons milk
  • 1/2 pound thinly sliced cooked ham
  • 2 cups shredded cheddar cheese
  • 1 egg, slightly beaten
  • 1 tablespoon water


  • On lightly floured surface, roll each puff pastry into a 12 inch square. Lay one sheet of puff pastry into a 9.5 inch deep dish pie pan, set aside.
  • In 10 inch nonstick skillet, melt 2 tablespoons of butter until sizzling. Add potatoes, onion and salt & pepper. Cover and cook over medium heat, turning occasionally, until potatoes are lightly browned and crisply tender (10-12 minutes.) Set aside.
  • In a clean skillet, melt 1 tablespoons of butter. Meanwhile in a small bowl stir together all omelet ingredients except remaining 1 tablespoon of butter.
  • Pour half of omelet mixture (3/4 cup) into pan and cook over medium heat. As omelet sets, lift slightly with a spatula to allow uncooked portion to flow underneath. Continue cooking until set (2-3 minutes.) Slide omelet into cookie sheet. Repeat with remaining butter and omelet mixture.
  • Layer ingredients in pie pan with puff pastry in the following order; 1 omelet, 1/4 pound ham, half of fried potatoes, 1 cup shredded cheddar, remaining potatoes, ham, cheese and omelet.
  • Top with remaining puff pastry and press together edges of both sheets to form a rim. Trim off excess pastry and crimp or flute edges.
  • Cover and refrigerate overnight or heat oven to 375 degrees.(Note - If refrigerating overnight, let stand at room temperature for 30 minutes prior to baking.)
  • In small bowl stir together egg and 1 tablespoon of water (do this step just just prior to baking.)
  • Bake for 30-35 minutes, or until golden brown. Let stand 5 minutes, cut into wedges.


Adapted from Land O Lakes Treasury of Country Recipes

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