Sopa seca de tortilla con creme

12 servings Prep: 10 mins, Cooking: 20 mins
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A combined cheese and cream tortilla delight.

By Food24 April 16 2010
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Ingredients (9)

450 g tomatoes — deseeded, finely copped
12 tortillas — corn, sliced into strips
250 ml cream — double thick
1 onion — finely chopped
2 cloves garlic — cloves, crushed
2.5 ml dried oregano
200 g parmesan cheese — grated
120 ml corn oil
salt and freshly ground black pepper — to taste
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Method:

Preheat oven to 180 C

Grease baking dish lightly

Sauté onions until just transparent and stir in the tomatoes, cooking them until they are thick, stir in the oregano and set aside.

Heat the remaining oil and fry the tortillas until they are just lightly golden.

Pour a layer of tomato sauce and then a layer of the tortilla strips and then a thin layer of cream and then a thin layer of cheese and continue until you have used up everything, ending with a layer of cheese.

Bake for about 20 minutes until everything is just cooked and soft.



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