Ham and Cheese Pan Souffle Recipe

Name: Ham and Cheese Pan Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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

911

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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), and more.

Yes, Ham and Cheese Pan Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ham and Cheese Pan Souffle

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