Name: Ham and Cheese Pan Souffle
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H24M0.000S
Total time: P0Y0M0DT0H39M0.000S
Yield: 4 servings
Ingredients: 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

Directions

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.
Whisk the egg yolks, cheese, flour, and pepper to taste in a bowl.
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.
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.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

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Ham and Cheese Pan Souffle

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