Ham and cheese soufflé in a frying pan

Ingredients:

• 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

Preparation:

1. Preheat oven to 200°C. Cover the potatoes with water, add salt, cover, and cook until tender, about 2 minutes. Drain.
2. In a bowl, whisk together the egg yolks, cheese, flour and pepper to taste.
3. 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.
4. 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.
5. 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.
6. 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.