Brunch Omelet Torte Recipe -
Brunch Omelet Torte Recipe

Brunch Omelet Torte

Recipe by  

"This recipe requires some time to prepare, but is sensational for a special breakfast or brunch. The torte can be refrigerated overnight and baked before serving."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    1 hr
  • COOK

    30 mins

    1 hr 35 mins


  1. On lightly floured surface, gently roll each sheet of puff pastry into a 12-inch square. Lay 1 sheet puff pastry into a deep-dish pie plate or springform pan; set aside.
  2. Melt 1/4 cup butter in a large skillet until sizzling. Add potatoes, onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and cook over medium-high heat, turning occasionally, until potatoes are lightly browned, crisp, and tender, 12 to 15 minutes. Remove from heat and set aside.
  3. Combine the eggs, parsley, a pinch of salt and pepper, and 2 tablespoons water in a bowl and whisk well. Melt 1 tablespoon butter in a clean skillet over medium heat until butter sizzles.
  4. Pour half of omelet mixture (3/4 cup) into heated skillet. Cook over medium heat. As omelet mixture sets, lift edges slightly with spatula to allow uncooked portion to flow underneath. Continue cooking until set, about 2 to 3 minutes. Slide omelet onto cookie sheet. Repeat with remaining tablespoon of butter and omelet mixture.
  5. Preheat oven to 375 degrees F (190 degrees C).
  6. Layer ingredients into pie plate on top of puff pastry in the following order: one of the omelets, 4 ounces ham, half of the fried potatoes, and 1 cup shredded cheese. Top with remaining potatoes, ham, cheese, and omelet. Cover the torte with the remaining sheet of puff pastry. Press together edges of both sheets of puff pastry to form a rim; trim off excess. Crimp or flute edges. The torte can now be refrigerated overnight (see Cook's Note).
  7. In small bowl, whisk together 1 egg and 1 tablespoon water; brush over puff pastry.
  8. Bake in preheated oven until the pastry is a rich golden brown, 30 to 35 minutes. Let stand at least 5 minutes; cut into wedges. You may serve the torte warm or at room temperature.
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  • Cook's Note:
  • To refrigerate torte overnight, omit the egg wash step. Cover and place in refrigerator. Let stand at room temperature 30 minutes before baking. Brush with egg wash and bake as directed.

Reviews More Reviews

Most Helpful Positive Review
Nov 19, 2009

This is really a fantastic recipe. But why make it in a pie pan when you can use a spring form pan and have a really beautiful presentation. I made it ahead and froze it as others have done but when I served it I added a green Chile Hollandaise sauce over the top. It really blew every one away.

Most Helpful Critical Review
Oct 04, 2010

I prepared this for my son's birthday breakfast before a day of 4-wheeling. Wish I had read the reviews ahead. Recipe sounded wonderful and it looked beautiful, but, very bland. Living in a casino town, I have many weekend guests and love good brunch ideas. Maybe some roasted green chiles or Bird's Eye southwestern veggies.

Apr 27, 2003

This was delicious! I made it ahead of time & froze. The night before serving, I removed from freezer & placed in fridge. In the morning I baked it as directed--wonderful! This is my family's new favorite for special mornings!

Sep 11, 2003

This recipe sounds so time-consuming...but it really isn't.Its a great one for camping! I made ahead, froze, then thawed overnight for baking at the campsite. My guys loved it! Since their tastes lean to more savory, I mixed cheddar and jalopena pepper jack cheeses. Used twice the egg called for and half the potatoes. Also added chopped cooked country sausage links. Yummy! Even the other campers came by to see what smelled so good. Had to sit down and write out recipe five times!!!! This is a definite keeper.

Sep 27, 2010

I serve this for Christmas brunch. I double the recipe; one pie I make according to the recipe and the other I substitute baby shrimp for the ham. Everyone loves it.

Mar 02, 2009

Amazingly delicious! This is so beautiful... people are always impressed when I make this (I double it & use a 9x13 rectangular pan). I've made all the layers the night before, assembled them & covered it with plastic til the morning & just added the egg wash. DEEEEELICIOUS!

Jul 23, 2003

Happy Monday gang! Between cars and computers, I honestly don't know which is the biggest pain. It took me fifteen minutes to get on this site yesterday, as our computer is having major issues. (we just ordered a new one) Once I finally got to this recipe, I read it once and got bumped off again. I decided to wing it anyway. Well, I'm certainly glad I did because this was really delicious! To save on time, I placed my whole potatoes in the microwave and then fried them with the onion in the skillet. I also used breakfast sausage patties, which I cut into small pieces, instead of ham. The kids loved the puffed pastry part of this meal. I'll definitely be making this again Michele!

Apr 11, 2004

This recipe is AWESOME!! I made it for Easter brunch and took others advice and did it before hand and froze it. I took it out the day before and thawed it in the fridge. Despite my initial worries that this recipe looked a bit complicated, it wasn't at all. Every step went as smooth as could be. My guests loved it, this ones a keeper!!


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  • Calories
  • 781 kcal
  • 39%
  • Carbohydrates
  • 55.3 g
  • 18%
  • Cholesterol
  • 231 mg
  • 77%
  • Fat
  • 51.1 g
  • 79%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 25.5 g
  • 51%
  • Sodium
  • 927 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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