Ham and Cheese Pan Souffle
Make this classic combo into a one-pot wonder by layering fluffy eggs with skillet-roasted potatoes and grated Manchego for Ham and Cheese Pan Souffle.
Dovetailing Tip: Boil or buy a pre-cooked ham large enough to use in todays recipe and to thinly slice for Cubano Sandwiches on day 4.
|2||russet potatoes, peeled and cut into 1/2-inch cubes|
|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 oils, 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|
|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.