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1. Preheat oven to 375 degrees.
2. On a lightly floured surface, roll each sheet of puff pastry into a 12 inch square.
3. Lay 1 sheet puff pastry into a 10 inch pie plate; set aside.
4. Melt 1/4 cup butter until sizzling In a 10 inch skillet.
5. Add 1/4 teaspoon pepper, onion, potatoes, 1/4 teaspoon salt and.
6. Cover and cook over medium-high heat, turning occasionally, until the potatoes are lightly browned and crisply tender which takes about 12 to 15 minutes.
7. Set aside.
8. Melt 1 tablespoon of butter until sizzling.
9. Meanwhile, stir together red potatoes, onion eggs, parsley and cheese
10. All Omelet ingredients except the remaining 1 tablespoon butter.
11. Pour half of the Omelet mixture (3/4 cup) into heated skillet.
12. Cook over medium heat.
13. As the omelet mixture sets, lift it slightly with the spatula to allow uncooked portion to flow underneath.
14. Continue cooking until set about 2 to 3 minutes.
15. Slide omelet onto cookie sheet.
16. Repeat with remaining butter and omelet mixture.
17. Layer ingredients into a pie plate on top of a puff pastry in the following order one of the top omelets, 4 ounces ham, half of fried the potatoes, 1 cup shredded cheese, remaining potatoes, cheese and 2nd omelet.
18. Top with the remaining sheet of puff pastry.
19. Press together edges of both sheets of puff pastry to form a rim; trim off excess.
20. Crimp or flute the edges.
21. In a small bowl, stir together 1 egg and 1 table spoon of water.
22. Brush over the puff pastry.
23. Bake 30 to 35 minutes or until golden brown.
24. Let stand 5 minutes; cut into wedges.
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