| Level: | Easy |
| Total: | 39 min |
| Prep: | 15 min |
| Cook: | 24 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
Instructions
- 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.
Nutrition Facts
| Calories | 641 |
| Total Fat | 44 grams |
| Saturated Fat | 19 grams |
| Cholesterol | 373 milligrams |
| Sodium | 1215 milligrams |
| Carbohydrates | 32 grams |
| Dietary Fiber | 4 grams |
| Protein | 32 grams |
Reviews
A great dish! To be honest I only made this to get rid of the excess of eggs I had in my fridge but it turned out fabulous! I followed the recipe to a T and though I was on the verge of swapping out cheddar for the Manchego I am so happy that I didn’t as the Manchego gave it a depth that I think would’ve lacked with everyday cheddar. (I just remembered that I also added a jalapeno but we like spice…). This would be a great brunch recipe but it would be too much morning work for me so I think I’ll keep it in my easy weeknight meal list. Give it a try!
Quite tasty and very flavorful. I did have to increase most of the cooking times. However that could be because of stove/oven differences. Great weekday supper or weekend brunch recipe.
I had the hardest time cooking this recipe. I couldn’t get the peppers and onions to brown. I couldn’t get the potatoes “golden” or the egg whites to form “peaks”. Maybe I was having an off night, but IMO, this is not worth the trouble. Make an omelette.
The kids loved it. I omitted the peppers (so the kids would eat it), increased the ham to 6 ounces (was easier to use 1/2 of a 12 ounce package than a 1/3), and used sharp white sharp cheddar. I will be making this again and again.