Dinner · Medium
Torta de fiambre
Uruguayan ham-and-cheese bake with a thin, pourable batter. Half the batter goes beneath the filling and the other half covers it before a short, hot bake.
- Protein
- 29g
- Energy
- 652 kcal
- Carbs
- 32g
- Fat
- 45g
- Time
- 55 min
- Serves
- 4
What you need
Ingredients
Measured for 4 servings.
- 150 gCheddar Cheese
- 200 gHam
- 3 pcs (approx. 165 g)Egg
- 100 gVegetable oil
- 240 gMilk
- 120 gAll purpose flour
- 10 gBaking Powder
- 5 gSalt
- 20 gdried oregano
Make it
Method
Heat the oven to 220°C. Line the base of a 20–22 cm springform or deep cake tin with baking paper and set the tin on a tray because the batter is thin. Grate 150 g cheddar and separate 200 g ham into loose slices.
Whisk three eggs (165 g) with 100 g vegetable oil and 240 g milk. Add 120 g all-purpose flour, 10 g baking powder, 5 g salt and 20 g dried oregano; whisk just until smooth rather than beating for a long time.
Pour half the batter into the lined tin. Spread the ham and cheese evenly over it, keeping a small border, then pour the remaining batter over the filling. If the ham rises to the surface, press it down gently.
Bake for about 20–25 minutes until the top is golden and a skewer through the batter, away from the cheese pockets, comes out without wet dough. Rest 10 minutes before cutting into four portions.
Per serving
Nutrition snapshot
Approximate values per serving; product brands and cooking losses can change them.
- Protein
- 29g
- Carbs
- 32g
- Fat
- 45g
- Energy
- 652 kcal
