CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

HAM AND CHEESE PAN SOUFFLE

Shelly's
recipe box

Printview my recipes
this recipe viewed 23 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Casseroles - Pork
    Prep Time:       Cook Time:       Total Time:  

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.



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Cheese Souffle
   by charlene8819



8 slices white bread (crust removed) 4 slices cheese 5 cups milk salt and pepper, to taste 5 eggs Butter both sides of bread. In 9 inch pan, put 4 slices bread and cheese in bottom. Alternate c




Best-ever Cheese Souffle
   by ICOOK2



1/4 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 1 1/4 cups heavy cream 4 large eggs, separated, plus 3 large




Cheese-sausage Souffle
   by charlene8819



1 lb link sausages 6 eggs, beaten 6 slices bread, cubed 2 cup milk 1 cup shredded Cheddar cheese 1 tsp dry mustard 1 tsp salt Brown sausages in skillet; drain and slice. Combine with remainin




Spinach-cheese Souffle
   by sgre52160



1 tablespoon olive oil 1 small onion, chopped 1-12 ounce bag of baby spinach 1/4 cup butter 1/4 cup all-purpose flour 1&1/2 cups milk, warmed 1/2 pound cheddar cheese, grated 1/4 teaspoo




Goat Cheese Souffle
   by kathiecooks



1 oz butter 1/2 oz flour 4 fl oz milk 4 oz soft goat’s cheese, crumbled 1 oz parmesan cheese, grated Salt and freshly ground black pepper 1 oz fresh chives, finely chopped 1 o





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.