Ham and Cheese Pan Souffle
- 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
- 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.
- Per serving: Calories 641; Fat 44 g (Saturated 19 g); Cholesterol 373 mg; Sodium 1,215 mg; Carbohydrate 32 g; Fiber 4 g; Protein 32 g
- Photograph by Antonis Achilleos
russet potatoes, kosher salt, eggs, aged provolone cheese, flour, freshly ground pepper, extravirgin olive oil, onion, chile peppers, ham, paprika, parsley, clove garlic
Taken from www.foodnetwork.com/recipes/food-network-kitchens/ham-and-cheese-pan-souffle-recipe.html (may not work)