Ham and Cheese Pan Souffle

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  • Level: Easy
  • Total: 39 min
  • Prep: 15 min
  • Cook: 24 min
  • Yield: 4 servings
  • Nutrition Info
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2 russet potatoes, peeled and cut into 1/2-inch cubes

Kosher salt

6 large eggs, at room temperature, separated

8 ounces manchego or aged provolone cheese, grated (2 cups)

1 tablespoon all-purpose flour

Freshly ground pepper

4 tablespoons extra-virgin olive oil, plus more if needed

1 onion, halved and thinly sliced

2 Anaheim chile peppers, halved, seeded and thinly sliced

1/4 pound boiled ham, cut into small cubes

1 teaspoon paprika

2 tablespoons chopped fresh parsley

1 clove garlic, minced


  1. Preheat the oven to 400. Cover the potatoes with water in a pot; season with salt, cover and boil until just tender, 2 minutes. Drain.
  2. Whisk the egg yolks, cheese, flour, and pepper to taste in a bowl.
  3. Heat a 10-inch ovenproof nonstick skillet over high heat. Add 2 tablespoons olive oil, the onion and chiles and cook until browned, 4 minutes. Add the ham and cook 3 minutes. Transfer the mixture to a bowl. Add the remaining 2 tablespoons oil and the potatoes to the skillet and cook until golden, 4 minutes. Add the paprika, parsley and garlic and cook 1 minute. Transfer to the same bowl.
  4. Beat the egg whites, 2 tablespoons water and 1/2 teaspoon salt with a mixer until soft peaks form. Stir one-third of the whites into the yolk mixture, then gently fold in the rest. Oil the skillet, if dry, and place over medium-low heat. Add the egg mixture, cover and cook until the top just sets, 4 to 6 minutes. Top with the filling and transfer to the oven, uncovered, until set, 5 to 7 minutes.