Potato Ham Omlet Pie

1 package (17-1/4 ounces) frozen puff pastry, thawed
1/4 cup butter or margarine
3 cups sliced peeled red potatoes
1 cup thinly sliced onion
1/4 teaspoon salt
1/4 teaspoon pepper

OMELETS:
6 eggs
1/4 cup minced fresh parsley
2 tablespoons water
Dash each salt and pepper
2 tablespoons butter or margarine, divided

FILLING:
2 cups (8 ounces) shredded cheddar cheese, divided
1-1/2 cups cubed fully cooked ham
1 egg, lightly beaten
1 tablespoon water

On a lightly floured sun‘ace, roil 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 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 bowl, beat 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; seat and flute edges.

In a small bowl, combine beaten egg and water; brush over pastry. Bake at 375° for 3035 minutes or until golden brown. Let stand for 10 minutes before serving.

Yield: 8 servings.