INGREDIENTS:

1 (17.5 ounce) package frozen puff pastry sheets, thawed
1/4 cup butter
6 red potatoes, peeled and sliced 1/8 inch thick
1 onion, thinly sliced into rings
1/4 teaspoon salt
1/4 teaspoon black pepper

2 tablespoons butter, divided
6 eggs
1/4 cup chopped fresh parsley
1 pinch salt
1 pinch black pepper
2 tablespoons water

8 ounces cooked ham, thinly sliced
2 cups shredded Cheddar cheese
1 egg
1 tablespoon water

DIRECTIONS:

1. Preheat your oven to 375 degrees F (190 degrees C). Roll each sheet of puff pastry into a 12-inch square on lightly floured surface. Take one sheet of the puff pastry and put it into a 10-inch pie plate and set it aside.

2. Using a 10 inch skillet, melt 1/4 cup butter until it is sizzling. Then add in your potatoes, onion, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and cook over medium-high heat until the potatoes are lightly browned and crisply tender, which should be about 12 to 15 minutes. Remember to turning occasionally. Set aside when browned and tender.

3. In a new skillet, melt 1 tablespoon butter until sizzling. While you are waiting take a small bowl and stir together all of the omelet ingredients except for the remaining 1 tablespoon butter. Pour half of the omelet mixture, which should be 3/4 cup, into the heated skillet and cook over medium heat. Continue cooking until the omelet mixture sets. Then, slide the omelet onto cookie sheet. Repeat this process with remaining butter and omelet mixture.

4. Layer your ingredients into pie plate on top of the puff pastry sheet in the following order: one of the omelets, 4 ounces ham, half of fried the potatoes, 1 cup shredded cheese, remaining potatoes, ham, cheese and 2nd omelet. Top with 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. In small bowl, stir together 1 egg and 1 tablespoon water; brush over puff pastry.

5. Bake 30 to 35 minutes or until golden brown. Let stand 5 minutes; cut into wedges.

Makes 8 servings.