Torta de fiambre
Torta de fiambre is Uruguay's answer to a savory pie, where ham and cheese meet custardy eggs in a golden crust. What makes this dish essential is its practicality: Uruguayan home cooks developed it as a way to transform modest pantry staples into something substantial enough for lunch or light dinner. The technique is forgiving, relying on the custard mixture to stay moist while baking, so even slight variations in your cheese choice won't derail the result.
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. 2 Grate the cheese and take out the ham. 3 Mix all remaining ingredients in a large bowl for about one to two minutes. 4 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. 5 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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