Ham and Cheese Pan Souffle (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 24 Minutes |
Ready In: 39 Minutes Servings: 4 |
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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:
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.
5. 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
6. Photograph by Antonis Achilleos
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