Great for breakfast or for dinner, this Ham and Cheese Souffle is hearty and filling.
- 2 potatoes, peeled and cut into 1/2-inch cubes
- 4 tablespoons extra-virgin olive oil, plus more if needed
- 1 onions, halved and thinly sliced
- 2 Anaheim chili peppers, halved, seeded and thinly sliced
- 1/2 pound boiled ham, cut into small cubes
- 1 teaspoon paprika
- 2 tablespoons chopped fresh parsley
- 1 clove garlic, minced
- 6 large eggs, at room temperature, separated
- 8 ounces cheddar cheese
- 1 tablespoon all-purpose flour
- freshly ground black pepper
- 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.
- Heat a 10-inch ovenproof nonstick skillet over high heat. Add 2 tablespoons olive oil, the onion and chiles and cook until browned, 4-6 minutes. Add the ham and cook 3 minutes more. Transfer the mixture to a bowl. Add the remaining 2 tablespoons oil and the potatoes to the skillet and cook until golden, 6 minutes. Add the paprika, parsley and garlic and cook 1 minute. Transfer to the same bowl and mix.
- Whisk the egg yolks, cheese, flour, and pepper to taste in a bowl. In another 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, about 10 minutes. Let sit for a few minutes before slicing and serving.
adapted from Food Network Magazine October 2009