Instructions: On lightly floured surface roll each sheet of puff pastry into 12 inch square. Lay 1 sheet puff pastry into 10 inch pie pan; set aside. In 10 inch skillet melt 1/4 cup butter until sizzling. Add potatoes, onion, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover; cook over medium high heat, turning occasionally, until potatoes are lightly browned and crisply tender (12 to 15 minutes). Set aside. In cleaned skillet melt 1 tablespoon butter until sizzling. Meanwhile, in small bowl stir together all omelet ingredients except remaining 1 tablespoon butter. Pour half of omelet mixture (3/4 cup) into skillet with sizzling 1 tablespoon 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 minutes). Slide omelet onto cookie sheet. Repeat with remaining 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 shredded 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.

Crimp or flute edges of puff pastry. Cover; refrigerate overnight or heat oven to 375 . In small bowl stir together 1 egg and 1 tablespoon 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. Bake as directed above.

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