RCI-BR.008.0208.001
Tortattas
Ham, Water Added by the US Department of Agriculture, public domain government resource—original source of recipe
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- eggs (or ½ package egg mix5 largereconstituted)
- 2 tablespoons
- + 3 tablespoons cornmeal¼ cup
- + 3 tablespoons flour¼ cup
- 1 ½ teaspoons
- ½ teaspoon
- drained whole kernel corn1 cup
- ham½ cupdiced
- + 3 tablespoons shredded carrots¼ cup
- + 3 tablespoons chopped onion¼ cup
Method
1
Preheat your oven to 375°F (190°C) and lightly grease a baking dish or tart pan with a small amount of vegetable oil.
10 minutes
2
Dice or finely chop the ham into small, even pieces and set aside.
3 minutes
3
Crack the eggs into a large mixing bowl and beat them well until the yolks and whites are fully combined and slightly frothy.
2 minutes
4
Add the vegetable oil, salt, and baking powder to the beaten eggs and whisk thoroughly until the baking powder is evenly distributed throughout the mixture.
2 minutes
5
Fold the chopped ham into the egg mixture, stirring gently to distribute it evenly.
1 minutes
6
Pour the mixture into the prepared baking dish, spreading it out evenly to ensure uniform cooking.
2 minutes
7
Place the dish in the preheated oven and bake for 25 to 30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
30 minutes
8
Remove from the oven and allow the Tortattas to cool for at least 5 minutes before slicing and serving warm.
5 minutes