Brunch Torte Of Egg Potato And Ham Food

ITALIAN BRUNCH TORTE

Steps:

• Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll 1 tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake until set, 10-15 minutes., Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk 6 eggs, Parmesan cheese, Italian seasoning and pepper., Layer crust with half of each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over top. Repeat layers; top with remaining egg mixture., On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over dough., Bake, uncovered, until a thermometer reads 160°, 1 to 1-1/4 hours, covering loosely with foil if needed to prevent overbrowning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes.

TORTILLA ESPAñOLA (POTATO AND ONION FRITTATA)

Steps:

• Gather the ingredients.
• Peel the potatoes and slice thinly (about 1/4 inch thick) using a mandoline or a very sharp knife, or cut them into 1/2-inch cubes.
• Place the cut potatoes into a bowl and cover them with salted water. Soak for about 15 minutes.
• Slice the onion thinly.
• In a large, deep, nonstick, ovenproof skillet, heat 2 tablespoons of the oil over medium heat. Add the sliced onion and cook until the onion is soft, fragrant, and turning golden.
• Drain the potatoes and pat them dry.
• In a large bowl, toss the potatoes with the remaining 2 tablespoons of oil and season with salt and pepper. Reserve the bowl.
• Add the potatoes to the onion in the skillet.
• Cover and cook the potatoes over low heat until tender, stirring occasionally to keep them from sticking to the pan and burning.
• In the reserved large bowl, whisk together the eggs and cream, seasoning with salt and pepper.
• Pour the cream and egg mixture over the potatoes and onion in the skillet. Sprinkle chopped parsley or cilantro over the eggs and potatoes, if using.
• Cook the mixture over low heat until the eggs seem mostly set, being careful not to burn them, about 5 to 8 minutes.
• Carefully flip the frittata by turning a plate upside down over the skillet.
• Turn the skillet over so the frittata falls onto the now right-side-up plate.
• Slide the frittata from the plate back into the skillet so the browned side is facing up and cook over low heat for a few more minutes.
• Cut the tortilla into wedges to serve.

BRUNCH TORTE OF EGG, POTATO AND HAM

Steps:

• Preheat oven to 375º F

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.

HOLIDAY BRUNCH TORTE RECIPE - (4.2/5)

Steps:

• Allow both crust pouches to stand at room temperature 15 to 20 minutes. Preheat oven to 375°F. Place cookie sheet in oven to heat. Prepare pie crust according to package directions for two-crust pie using a 9-inch springform pan or 10-inch deep dish pie pan. Press 1 crust in bottom and up sides of pan. Sprinkle 1/3 cup of the cheese on bottom of crust. Top with half of ham, half of potatoes and half of onion slices. Distribute spinach evenly over onion. Top with 1/3 cup cheese and remaining ham, potatoes, and onion. Sprinkle remaining 1/3 cup cheese over onion. Gently press mixture into pan. Top with second crust; fold top crust over top edge of bottom crust and pinch to seal edges. Cut slits in crust. In small bowl, combine egg and water; mix well. Brush top crust with egg mixture. Place torte on preheated cookie sheet. Bake 45 to 60 minutes or until crust is deep golden brown and filling is thoroughly heated. Torte can be covered and refrigerated overnight before baking. Bake at 375° for 55 to 70 minutes or until crust is golden brown and filling is thoroughly heated.

HAM N EGG SKILLET

Steps:

• In a skillet, saute potatoes in butter until tender and golden brown. Add the onion and green pepper; saute until crisp-tender. Add ham, eggs, cheese, salt and pepper. Cook until eggs are completely set, stirring occasionally.

BRUNCH OMELET TORTE

Steps:

• On lightly floured surface roll each sheet of puff pastry into a 12" square.
• Lay 1 sheet puff pastry into a 10" pie pan; set aside.
• In 10" skillet melt 1/4 cup of butter until sizzling.
• Add potatoes, onion, 1/4 tsp salt and 1/4 tsp pepper.
• Cover; cook over medium high heat, turning occasionally, until potatoes are lightly browned and crisply tender (12 to 15 minutes), then set them aside.
• In cleaned skillet, melt 1 Tbsp butter until sizzling.
• Meanwhile in a small bowl, stir together all omelet ingredients except the remaining 1 Tbsp of butter.
• Pour half the omelet mixture (3/4 cup) into skillet with the sizzling 1 Tbsp of butter.
• Cook over medium heat.
• As omelet mixture sets, lift slightly with spatula to allow uncooked portion to flow underneath.
• Continue cooking until set (2 to 3 min).
• Slide omelet onto cookie sheet.
• Repeat with remaining 1 Tbsp of butter and omelet mixture.
• Layer ingredients into pie pan with puff pastry in the following order: 1 omelet, 1/4 pound ham, half of fried potatoes, 1 cup Cheddar cheese, remaining potatoes, ham, cheese and omelet.
• Top with remaining sheet of puff pastry.
• Press together edges of both sheets of puff pastry to form a rim; trim off excess puff pastry.
• Cover; refrigerate overnight or heat oven to 375 degrees.
• In small bowl stir together 1 egg and 1 Tbsp water; brush over puff pastry.
• Bake for 30 to 35 minutes, or until golden brown.
• Let stand 5 minutes; cut into wedges.
• If torte is refrigerated overnight, let stand at room temperature 30 minutes before baking, then bake as directed above.

CHEESY EGG POTATO AND HAM FRITTATA BRUNCH CASSEROLE

Steps:

• Set oven to 375 degrees (set oven rack to second-lowest position).
• Butter a 13 x 9-inch baking dish.
• Heat oil and butter in a skillet; add in frozen shredded potatoes, both onions, cayenne pepper (if using) 1 teaspoon seasoned salt and black pepper to taste; cook for about 8-10 minutes or until just very lightly browned.
• Add in ham and cook for 3 minutes more, mixing occasionally with a wooden spoon or spatula; transfer the mixture to the prepared baking dish.
• In a bowl whisk together the eggs with whipping cream, Italian seasoning and 1 teaspoon seasoned salt then pour the egg mixture into the baking dish; toss with the potatoes.
• Bake for 20-22 minutes.
• Remove from oven and sprinkle with about 2 cups grated cheddar cheese; return to oven uncovered for another 5-8 minutes until the cheese is melted and eggs are set.
• Cool for about 10 minutes before slicing.