Shelly's Recipe

HAM AND CHEESE PAN SOUFFLE

Category: Casseroles - Pork

2 russet potatoes, peeled and cut into 1/2-inch cubes
Kosher salt
6 large eggs, at room temperature, separated
8 oz manchego or aged provolone cheese, grated (2 cups)
1 tbsp flour
Freshly ground pepper
4 tbsp 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 lb boiled ham, cut into small cubes
1 tsp paprika
2 tbsp 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 tbsp olive oil, the onion and chilies and cook until browned, 4 minutes. Add the ham and cook 3 minutes. Transfer the mixture to a bowl. Add the remaining 2 tbsp 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 tbsp water and 1/2 tsp 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.