Torta de Fiambre Ham Cheese (Print-Friendly Version)
Golden squares stacked with ham and cheese, wrapped in a tender, savory batter—great for sharing or on the go.
# Ingredients:
01 -
3 large eggs
02 -
120 ml (½ cup) oil
03 -
480 ml (2 cups) milk
04 -
280 g (2 cups) all-purpose flour or gluten-free flour blend
05 -
1 tablespoon baking powder
06 -
½ teaspoon fine sea salt
07 -
250 g (½ lb) thinly sliced deli ham
08 -
250 g (½ lb) sliced cheese suitable for melting (e.g., mozzarella, havarti, monterey jack, cheddar) or shredded cheese
09 -
Freshly ground pepper, to taste
10 -
50 g (½ cup) finely grated Parmesan cheese or shredded cheese, for topping
→ Optional Add-Ins
11 -
Sliced hard-boiled eggs
12 -
Sliced black or green olives
13 -
Sautéed onions
14 -
Chopped bell pepper
15 -
Sautéed mushrooms
16 -
Sliced tomatoes
17 -
Pickled jalapeños
18 -
Crumbled cooked bacon
# Steps:
01 -
Preheat the oven to 200°C (400°F). Generously grease a 23 x 33 cm (9 x 13 inch) baking pan with oil.
02 -
Place the eggs, milk, oil, flour, baking powder, and salt into a blender. Blend until smooth. Alternatively, whisk the liquid ingredients, then gradually incorporate the dry ingredients and beat until smooth.
03 -
Pour half of the batter into the prepared pan and shake gently to spread evenly. Layer half of the sliced ham evenly over the batter, followed by a layer of half the cheese slices. Sprinkle with freshly ground pepper and optional add-ins, if using.
04 -
Add another layer of the remaining ham and cheese slices. Top with the rest of the batter, spreading it evenly to the edges with a spatula. Sprinkle with the grated Parmesan cheese.
05 -
Bake for 25–30 minutes or until the top is golden brown.
06 -
Let the dish cool in the pan for 10 minutes before cutting into squares. For storage or transport, transfer squares to a cooling rack to prevent steaming. Serve slightly warm or at room temperature.
# Notes:
01 -
Torta de Fiambre can be easily transported for picnics and is best served warm or at room temperature. Avoid steaming the squares during cooling by transferring them to a rack.