Brunch Omelet Torte

Brunch Omelet Torte

Made  times
Michele O'Sullivan 130

"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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1 h 35 m servings 781 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 781 kcal
  • 39%
  • Fat:
  • 51.1 g
  • 79%
  • Carbs:
  • 55.3g
  • 18%
  • Protein:
  • 25.5 g
  • 51%
  • Cholesterol:
  • 231 mg
  • 77%
  • Sodium:
  • 927 mg
  • 37%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.


  1. 64 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 ca...

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 ...

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'...

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 taste...

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.

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 ...

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. ...

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 wor...

This comes out beutiful when using a Spring Form Pan. You have to adjust the pastry a little but for the bottom crust but it is OK. I cubed my ham and make it the day before. make sure the po...

I have been making this for over 10 yrs. Found in the Land O Lakes Cookbook. Takes a little but excellent! I make it ahead and put in the oven in the morning. Has been our Christmas Breakfas...

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