Torta de fiambre
Allergens: Eggs, Gluten, Milk
Uruguayan ham-and-egg torta, a baked loaf of ham, egg and cheese.
Ingredients
- Vegetable oil 100 g
- Salt 1 tsp
- Plain flour 120 g
- Dried oregano
- Ham 200 g
- Cheddar 150 g
- Eggs 3
- Milk 240 g
- Baking powder 2 tsp
Method
- Line the bottom of a springform of 20-2cm (8-9inches) with parchment paper, I usually leave some overhang as the batter is very liquid and may spill a bit. Preheat oven to 220 degrees Celsius.
- Grate the cheese and take out the ham.
- Mix all remaining ingredients in a large bowl for about one to two minutes.
- Pour half the batter into the prepared pan, it is going to be very liquid. Then place ham and cheese on top and pour the remaining batter on top.
- Bake for about 20-25 minutes or until top is golden. Wait for a few minutes before releasing from the pan and enjoy either hot or cold with some fresh herbs.