Ingredients
1 package (17-1/4 ounces) frozen puff pastry, thawed1/4 cup butter, cubed3 cups sliced red potatoes1 cup thinly sliced onion1/4 teaspoon salt1/4 teaspoon pepperOMELETS:6 large eggs, lightly beaten1/4 cup minced fresh parsley2 tablespoons waterDash each salt and pepper2 tablespoons butterFILLING:2 cups shredded cheddar cheese1-1/2 cups cubed fully cooked ham1 large egg, lightly beaten1 tablespoon water
Preparation
Preheat oven to 375°. 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 over medium heat. Add potatoes, onion, salt and pepper; cover and cook until potatoes are tender and golden brown, stirring occasionally, 10-12 minutes. Set aside.
In a large bowl, beat eggs, parsley, water, salt and pepper. In a 10-in. skillet, melt 1 tablespoon butter over medium heat; add half of the egg mixture. 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 until golden brown, 30-35 minutes. Let stand 10 minutes before cutting.
