Torta de fiambre
Contains allergens
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 4 (estimated)
Nutrition facts
- Protein16 %27 g
- Carbs18 %30 g
- Fat65 %48 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 655 kcal | 268 kcal |
| Protein | 27 g | 11.1 g |
| Carbs | 30 g | 12.3 g |
| Fat | 48 g | 19.7 g |
One serving is about 244 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty23/100
- Recipe completeness50/100
- Nutrition reliability
- High
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Pork - Uruguayan
Ingredients
- 120 g Wheat flour
- 240 g Milk
- 3 Egg
- 1 teaspoon Salt
- 2 teaspoons Baking Powder
- 100 g Vegetable Oil
- Oregano (To taste)
- 150 g Cheddar Cheese
- 200 g Ham
Instructions
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.
Videos and links
YouTube· from a similar recipe
Apam Balik Pasar Malam yang Lembut, Gebu dan Berongga (open on YouTube)Third-party content linked to its creators. The Cocinoa recipe is the one on this page.
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