Ham and Cheese Pan Souffle

  1. Preheat the oven to 400.
  2. Cover the potatoes with water in a pot; season with salt, cover and boil until just tender, 2 minutes.
  3. Drain.
  4. Whisk the egg yolks, cheese, flour, and pepper to taste in a bowl.
  5. Heat a 10-inch ovenproof nonstick skillet over high heat.
  6. Add 2 tablespoons olive oil, the onion and chiles and cook until browned, 4 minutes.
  7. Add the ham and cook 3 minutes.
  8. Transfer the mixture to a bowl.
  9. Add the remaining 2 tablespoons oil and the potatoes to the skillet and cook until golden, 4 minutes.
  10. Add the paprika, parsley and garlic and cook 1 minute.
  11. Transfer to the same bowl.
  12. Beat the egg whites, 2 tablespoons water and 1/2 teaspoon salt with a mixer until soft peaks form.
  13. Stir one-third of the whites into the yolk mixture, then gently fold in the rest.
  14. Oil the skillet, if dry, and place over medium-low heat.
  15. Add the egg mixture, cover and cook until the top just sets, 4 to 6 minutes.
  16. Top with the filling and transfer to the oven, uncovered, until set, 5 to 7 minutes.
  17. 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
  18. 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)

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