Easy Blender Torta de Fiambre Recipe

In Rio de la Plata households, this blender style of torta de fiambre is a beloved weekday shortcut. It brings back memories of quick after-school snacks and impromptu family picnics in the park. It is comforting, reliable, and requires almost no kitchen skills to master.

Ingredients

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3 large eggs1 cup whole milk1/2 cup vegetable oil1.5 cups all-purpose flour1 tbsp baking powder1/2 tsp salt1/2 cup grated Parmesan cheese7 oz sliced deli ham, chopped7 oz sliced mozzarella cheese, shredded1 tsp dried oregano

Instructions

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1

Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with cooking spray or a little oil.

2

In a high-speed blender, combine the eggs, milk, vegetable oil, and salt, then blend on medium speed for about 30 seconds until completely smooth.

3

Add the all-purpose flour, baking powder, and grated Parmesan cheese to the blender, and pulse just until a smooth, pourable batter forms without overmixing.

4

Pour half of the prepared batter into the bottom of the greased baking dish, spreading it evenly with a spatula to cover the base.

5

Layer the chopped deli ham and shredded mozzarella cheese evenly over the batter, then sprinkle with dried oregano for a fragrant touch.

6

Pour the remaining batter over the ham and cheese filling, spreading gently to ensure the filling is completely covered.

7

Bake for 25 to 30 minutes until the top is puffed up, deeply golden brown, and a toothpick inserted into the center comes out clean.

8

Allow the pie to cool for 5 minutes before slicing into squares and serving warm alongside a light green salad.

Tips

• Do not overblend the batter after adding the flour, or the gluten will overdevelop and make the pie dense instead of fluffy.
• Pat the ham dry with a paper towel before chopping to prevent excess moisture from making the middle layer soggy.
• Let the pie rest for 5 to 10 minutes after baking; this helps the melted cheese set slightly so you get clean, beautiful slices.

Substitutions

• Swap deli ham for smoked turkey breast to create a lighter, poultry-based version of this savory pie.
• Swap whole milk for unsweetened almond or soy milk to make a dairy-free batter, though you will also need to use dairy-free cheese.
• Swap all-purpose flour for a 1:1 gluten-free baking flour blend to easily make this dish gluten-sensitive.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the oven or air fryer at 350°F for 5-8 minutes to restore the crispy edges, or microwave for 45 seconds if you are in a rush.

FAQs

Can I make this dish ahead of time?

Yes, you can bake it ahead, store it in the fridge, and serve it cold or reheated. It actually packs beautifully for school lunches or picnics the next day.

Can I use different types of cheese?

Absolutely. While mozzarella melts beautifully, you can easily use provolone, cheddar, or Monterey Jack cheese to change the flavor profile.

Why is my torta soggy in the middle?

This usually happens if the filling ingredients had too much surface moisture or if the oven temperature was too low. Ensure your ham is dry and bake until the top is deeply golden.