Sopa seca de tortilla con creme

Recipe from: 16 April 2010

Ingredients 9
Servings 12
Time 10 mins

Ingredients

  • 450
    g
    Fresh, ripe tomatoes, peeled, seeded and finely chopped
  • 12
    Corn tortillas (a day or so old) cut into strips – about 1 cm
  • 250
    ml
    Double cream
  • 1
    Onion, finely chopped
  • 2
    cloves
    Crushed garlic
  • 2.5
    ml
    Oregano (dried)
  • 200
    g
    Grated parmesan cheese
  • 120
    ml
    Corn oil
  • Salt and freshly ground black pepper to taste
 

Method

20 mins
 
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.





 

Read more on: starch  |  bake  |  sauté
 

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