Torta de fiambre
This golden, layered Uruguayan pastry is a celebration of rich, savory flavors and tender textures, packed with melted cheddar, salty ham, and a fluffy, slightly crisp crust. The contrast of gooey cheese, tender meat, and a hint of earthy oregano makes every bite deeply satisfying, while the simple batter—lightened with milk and baking powder—bakes into a delicate yet sturdy base. It’s the kind of dish that disappears fast at gatherings, leaving guests reaching for seconds before the last slice even hits the plate. Worth every minute in the kitchen for its bold taste and crowd-pleasing ease.
Ingredients
- Cheddar Cheese150g
- Ham200g
- Egg3
- Vegetable Oil100g
- Milk240g
- All purpose flour120g
- Baking Powder2 tsp
- Salt1 tsp
- Dried OreganoTo taste
Nutrition
Directions
- 1
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.
- 2
2
- 3
Grate the cheese and take out the ham.
- 4
3
- 5
Mix all remaining ingredients in a large bowl for about one to two minutes.
- 6
4
- 7
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.
- 8
5
- 9
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.
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