Ham And Cheese Pan Souffle
Serves: 3
Floy Nolan
1 January 1970
Based on User reviews:
54
Spice
45
Sweetness
52
Sourness
39
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
Directions:
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
Photograph by Antonis Achilleos