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Potato Ham Omelet Pie

 Potato Ham Omelet Pie
As a holiday kickoff, my family gets together in early December for a hearty brunch before going out to cut our Christmas trees. This flavorful breakfast pie, assembled in layers, was a big hit at last year's gathering. -Shelly Rynearson, Oconomowoc, Wisconsin
8 ServingsPrep: 45 min. Bake: 30 min. + standing

Ingredients

  • 1 package (17-1/4 ounces) frozen puff pastry, thawed
  • 1/4 cup butter, cubed
  • 3 cups sliced red potatoes
  • 1 cup thinly sliced onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • OMELETS:
  • 6 eggs, lightly beaten
  • 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

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, melt butter. Add potatoes, onion, salt and
  • pepper; cover and cook for 10-12 minutes or until potatoes are
  • tender and golden brown, stirring occasionally. Set aside.

2 of 2

Potato Ham Omelet Pie (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 piece) equals 628 calories, 40 g fat (17 g saturated fat), 253 mg cholesterol, 946 mg sodium, 47 g carbohydrate, 6 g fiber, 22 g protein.
Wine: This recipe pairs well with a medium white wine.: Taste of Home Special Offer: Enjoy this recipe with Protea Chenin Blanc South Africa 2011. Honeysuckle and pear, with a hint of lemon, makes this perfect with any fish or chicken dish. Buy now and get 2 bottles for $29.99. Order Now