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Potato Ham Omelet Pie

1 package (17-1/4 ounces) frozen puff pastry, thawed
1/4 cup butter, cubed
3 cups sliced peeled red potatoes
1 cup thinly sliced onion
1/4 teaspoon salt
1/4 teaspoon pepper
OMELETS:
6 eggs
1/4 cup minced fresh parsley
2 tablespoons water
Dash each salt and pepper
2 tablespoons butter, divided
FILLING:
2 cups (8 ounces) shredded cheddar cheese, divided
1-1/2 cups cubed fully cooked ham
1 egg, lightly beaten
1 tablespoon water

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

Printed from tasteofhome.com Oct 14, 2008

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Potato Ham Omelet Pie cont.

a large skillet, combine the potatoes, onion, salt and pepper in butter; cover
and cook for 10-12 minutes or until potatoes are tender and golden brown,
stirring occasionally. Set aside. In a large bowl, beat the eggs, parsley,
water, salt and pepper. In a 10-in. skillet, melt 1 tablespoon 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. 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. Top with one omelet and
half of the potato mixture. Layer with ham 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° for
30-35 minutes or until golden brown. Let stand for 10 minutes before serving.

Yield: 8 servings.