Torta de fiambre
A weeknight-friendly Uruguayan pork built around cheddar cheese and ham — roughly 50 minutes start to finish, and rated easy to make. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 5 steps.
You'll mainly reach for oven and pan. At easy difficulty across 5 steps, it's a good one for a busy evening.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- 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.
You'll use: Oven · Pan
Watch how it's made
Hosted on YouTube — pressing play loads content from YouTube.
Ingredient substitutions
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
What to serve with Torta de fiambre
- Chivito uruguayo Beef
- Beef Empanadas Beef
- Chivito sandwich Beef
- Chocolate alfajores Dessert
Tips & common questions
How long does Torta de fiambre take to make?
About 50 minutes from start to finish — an estimate based on the 5 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of milk?
Try any unsweetened plant milk. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Structured source recipe — not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Recipe data for Torta de fiambre via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.