Ingredients:
1 package (17 1/4 oz) frozen puff pastry, thawed
3 cups thinly sliced peeled red potatoes
1 cup thinly sliced onion
1/4 tsp salt
1/4 tsp pepper
1/4 cup butter, cubed
Omelets:
6 eggs
1/4 cup minced fresh parsley (I used dried)
2 Tbsp water
Dash salt
Dash pepper
2 Tbsp butter, divided
Filling:
2 cups (8 oz) shredded cheddar cheese, divided
1 1/2 cup cubed fully cooked ham (or about 10 slices lunch meat)
1 egg, lightly beaten
1 Tbsp water
Directions:
- On a lightly floured surface, roll each puff pastry sheet into a 12-in square. Place one square in a 10-in quiche dish; set dish and remaining pastry aside.
- In a large skillet, combine the potatoes, onion, salt and pepper in butter; cover and cook for 10-12 mins or until potatoes are tender and golden brown; stirring occasionally. (I had to do a little bit at a time instead of all the potatoes at once.) Set aside.
- In a large bowl, beat the eggs, parsley, water, salt and pepper. In a 10-in skillet, melt 1 Tbsp butter; add half of the egg mixture. Cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. Continue cooking until set. (We just flipped it over to cook it thoroughly.) Slide omelet onto a baking sheet. Repeat with remaining butter and egg mixture to make a second omelet.
- Sprinkle 1 cup cheese over prepared pastry in pan. Top with one omelet and half of the potato mixture. Layer with ham (meat) and the remaining potato mixture, cheese, omelet, and puff pastry. Trim pastry to fit dish; seal and flute edges. In a small bowl, combine egg and water; brush over pastry.
- Bake at 375 degree F for 30-35 mins or until golden brown. Let stand for 10 mins. Cut into serving wedges.
Prep Time: Okay, this one takes awhile. A long while if you have to cook the potatoes in increments, like I did. But it's so good that by the time you're eating it, you've forgotten how long it took. (It took about an hour and a half.)
Source: Taste of Home, Fall 2009
Variations: I didn't put ham because Marcos doesn't like it. Instead, I just layered on the turkey lunch meat we had.
Marcos' Rating: 9
