Brunch Omelet Torte

INGREDIENTS

• 1 (17.5 ounce) package frozen puff pastry sheets, thawed
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• Potatoes:
• 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
• Omelet:
• 2 tablespoons butter, divided
• 6 eggs
• 1/4 cup chopped fresh parsley
• 1 pinch salt
• 1 pinch black pepper
• 2 tablespoons water
• Filling:
• 8 ounces cooked ham, thinly sliced
• 2 cups shredded Cheddar cheese, divided
• 1 egg
• 1 tablespoon water