Best Potato Ham Omelet Pie Recipes

POTATO HAM OMELET PIE

Steps:

• 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. 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., In a large bowl, beat the eggs, parsley, water, salt and pepper. In a 10-in. 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., 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 at 375° for 30-35 minutes or until golden brown. Let stand for 10 minutes before serving.

POTATO HAM OMELET PIE RECIPE - (5/5)

Steps:

• Roll each sheet of pastry into 12 inch square. Place one sheet of pastry in quiche dish. In a skillet, melt butter. Add potatoes, onions, and seasonings. Cover and cook over medium heat 10 - 12 minutes until potatoes are tender. Set aside Make two thin omelets Sprinkle 1 cup shredded cheddar over pastry. Top with one omelet and half of potato mixture. Layer with 1½ cups cubed cooked ham, then remaining potato mixture. Sprinkle 1 cup shredded cheddar. Cover with second omelet and second sheet of puff pastry. Seal and flute edges. Combine 1 egg, lightly beaten and 1 tbsp. water and brush over pastry Bake at 375° for 30-35 minutes until golden brown.

POTATO HAM OMELET PIE

Steps:

• 1. Preheat oven to 375
• 2. On lightly floured surface, roll each puff pastry sheet to a 12 in. square. Place one sqare in lightly greased 10 in quiche dish or 10 in. glass cake pan. Set aside.
• 3. Cook potates, onion,and salt in the 1/4c melted butter for 10-12 minutes, stirring occasionally until potatoes are tender and starting to brown. Set aside.
• 4. Combine the beaten eggs with the 2T water, salt and pepper to taste. Heat and spray a 10 in skillet or omelet pan and add half of the eggs. Cook omelet, lifting edges to let uncooked eggs flow underneath. Cook until set, then slide from pan onto a plate. Repeat with remaining egg.
• 5. Sprinkle 1c of the cheese over the pastry in the dish. Top with one of the omelets, the potatoes, the ham, another cup of cheese and the other omelet. Carefully place the remaining rolled puff pastry sheet on top of fillings. Flute edges of pastry and trim. Brush top with the egg/water mixture.
• 6. Bake 30-35 minutes until pastry is golden brown. Let stand 10 min. before cutting into wedges to serve.