Ham and cheese soufflé in a frying pan

Votes: 1

How to Make Ham and Cheese Soufflé in a Skillet

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 641, total fat 44 G., saturated fats 19 G., proteins 32 G., carbohydrates 33 G., fiber 4 G., cholesterol 373 mg, sodium 1215 mg, sugar 0 G.

This hearty soufflé with ham, cheese, potatoes, and chili peppers is perfect for both breakfast and dinner. The soufflé base itself is made with eggs mixed with grated cheese, and to ensure a fluffy, tender, and airy texture, individual beaten egg whites are folded into the yolks. Cook the soufflé, covered, on the stovetop, and once it begins to set, top it with separately fried potatoes, moderately hot Anaheim peppers, and spiced ham. A few more minutes in the oven, and the soufflé is ready to serve.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 large eggs, room temperature, separate the yolks from the whites
2 Russet Burbank potatoes, peeled and cut into 1cm cubes.
220 g Manchego or aged provolone cheese, grated (2 cups)
1 tbsp flour
4 tbsp olive oil + more as needed
1 onion, sliced into thin half rings
2 Anaheim chilies, halved, seeded, and thinly sliced
110 g cooked ham, cut into small cubes
1 teaspoon paprika
2 tbsp chopped fresh parsley
1 clove garlic, minced

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, ham, potato, Manchego cheese, provolone cheese, chili pepper, paprika

Cooking the dish according to the recipe:

Preheat oven to 200°C. Cover the potatoes with water, add salt, cover, and cook until tender, about 2 minutes. Drain.
In a bowl, whisk together the egg yolks, cheese, flour and pepper to taste.

Heat a 25cm (10-inch) nonstick ovenproof skillet over high heat. Add 2 tablespoons of olive oil, the onion, and chili and cook for about 4 minutes. Add the ham and cook for 3 minutes. Transfer the mixture to a bowl.
Add the remaining 2 tablespoons of olive oil and the potatoes to the skillet and cook until golden brown, 4 minutes. Add the paprika, parsley, and garlic and cook for 1 minute. Transfer to the same bowl.
Using a mixer, beat the egg whites with 2 tablespoons of water and 0.5 teaspoon of salt until soft peaks form. Fold one-third of the whites into the yolk mixture, then carefully fold in the remaining whites. Grease the frying pan with olive oil if it's dry, and place it over medium-low heat.
Add the egg mixture, cover, and cook until the top of the soufflé is browned, 4-6 minutes. Spoon the filling on top and place the pan in the oven, uncovered, until set, 5-7 minutes.

Categories:

recipe / Calorie content of prepared meals / Pan / Breakfast / Dinner / Main courses / Eggs and dairy products / Food Network - recipes

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