Preheat oven to 375F. On lightly floured surface, roll each sheet of pastry into a 12 inch square. Lay 1 sheet of puff pastry into a 10 inch pie pan set aside. In a 10 inch skillet melt 1/4 cup butter, until sizzling. Add potatoes, onion, salt and pepper. Cover; cook over medium high heat, turning occasionally, until potatoes are lightly browned and crisply tender (12 to 15 minutes). Set aside. In clean 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 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 and refrigerate overnight or heat oven to 375F. 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.
Cajun Country -- New Iberia, Louisiana