Today were sharing a delicious breakfast/brunch recipe, Potato Ham Omelet Pie, from Bronners Flavorful Favorites, Book 2. Both of Bronners staff cookbooks are available in-store and online. Potato Ham Omelet Pie* 1 (17 1/4 oz.) pkg. frozen puff pastry, thawed 1/4 c. butter or margarine 3 c. red potatoes, peeled and sliced 1 c. thinly sliced onion 1/4 tsp. salt 1/4 tsp. pepper On a lightly floured surface, roll each puff pastry sheet into a 12-inch square. Place one square in a 10-inch quiche dish; set dish and remaining pastry aside. In a 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. Omelets 6 eggs 1/4 c. minced fresh parsley 2 T. water dash salt and pepper 2 T. butter or margarine, divided In a bowl, beat eggs, parsley, water, salt and pepper. In a 10-inch 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. Filling 2 c. shredded cheddar cheese, divided 1 1/2 c. fully cooked ham, cubed 1 egg, lightly beaten 1 t. water Sprinkle 1 cup cheese over prepared pastry. Top with 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 beaten egg and water; brush over pastry. Bake at 375 degrees for 30-35 minutes or until golden brown. Let stand for 10 minutes before serving. Serves 8. *submitted by Rebecca Fowler
Posted on: Sat, 10 May 2014 12:30:00 +0000
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