Ham … it’s pretty much a Christmas necessity, amirite? Actually, small confession:I don’t like ham! BUT … before you hang me, I realize I am the odd one because everyone else in my life scrunches up their face and wrinkles their noses at me when I disclose my “quirk.”
Distaste aside though, I have to tell you this recipe for Potato Ham Omelette Pie sure had me wishing I did like ham! (And for any one in the ham-haters club with me … don’t discredit this recipe just yet! We can still make this mouth-watering deliciousness with bacon, sausage or even meatless if you are vegetarian.)
There are quite a few steps in preparing this recipe, but they are simple. And as the saying goes … “Good things come to those who wait!”
So … from our 2nd edition, Bronner’s Flavorful Favorites cookbook, here it is!
POTATO HAM OMELETTE PIE*
– 1 (17 1/4 oz.) pkg. frozen puff pastry, thawed
– 1/4 c. butter
– 3 c. red potatoes, peeled and sliced
– 1 c. thinly sliced onion
– 1/4 tsp. salt
-1/4 tsp. pepper
1. On a lightly floured surface, roll each puff pastry sheet into a 12-inch square.
2. Place one square in a 10-inch quiche dish; set dish and remaining pastry aside.
3. 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.
4. Set aside.
– 6 eggs
– 1/4 c. fresh parsley, minced
– 2 tbl. water
– dash each, salt and pepper
– 2 tbl. butter, divided
1. In a bowl, beat eggs, parsley, water, salt and pepper.
2. In a 10-inch skillet, melt 1 tbl. of butter. Add half of the egg mixture. Cook over medium heat.
3. As eggs set, lift edges, letting uncooked portion flow underneath. Continue cooking until set.
4. Slide omelette onto baking sheet.
5. Repeat with remaining butter and egg mixture to make a second omelette.
– 2 c. shredded cheddar cheese, divided
– 1 1/2 c. fully cooked ham, cubed
– 1 egg, lightly beaten
– 1 tbl. water
1. Sprinkle 1 c. of the cheddar cheese over prepared pastry.
2. Top with 1 omelette and half of the potato mixture.
3. Layer with ham, the remaining potato mixture, cheese, omelette and puff pastry.
4. Trim pastry to fit the dish, seal and flute the edges.
5. In a small bowl, combine the beaten egg and water and brush over top of the pastry.
6. Bake at 375° for 30-35 minutes or until golden brown.
7. Let stand for 10 minutes before serving.
*Submitted by Rebecca Fowler
CHRISTMAS MORNING BREAKFAST
Just one dish to pass around and you get all the goodness! A beautifully golden, flaky pastry crust blankets gooey-golden cheese, fresh parsley infused eggs, fried potatoes, onions and meaty morsels to melt-in-your-mouth. Why not treat family or friends to this sensational breakfast or brunch this holiday weekend?!