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Sopa seca de tortilla con creme

Recipe from: 16 April 2010

Ingredients 9
Servings 12
Time 10 mins


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


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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