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| Colombia and Venezuela |
A fitting dish for bupper (supper + breakfast).
Turmada
1 large russet potato, peeled
1 large hard boiled egg, sliced
3 slices of whole grain bread, crust removed
3 tbsp chicken broth
1.5 tbsp milk
Pinch each of salt and pepper
45g Jamón (ham), sliced
25g sun-dried tomato, chopped
25g caramelized onion, sliced
3 tbsp Queso crema (I used Buko Provence cream cheese)
40g Queso tajado (sliced mozzarella cheese)
1.5 tbsp grated parmesan cheese
- Cook the potato in water until tender.
- Drain and thinly slice.
- Moisten bread with broth and milk and season with salt and pepper.
- Place a layer of bread at the bottom of a small buttered oven dish.
- Top with a layer of onion followed by tomato.
- Next, arrange a layer of sliced potato and hard boiled egg.
- Spread cream cheese evenly over the top.
- Lay sliced ham followed by bread.
- Lastly, top with sliced mozzarella cheese and sprinkle over the parmesan cheese.
- Bake at 180 C for 15-20 mins or until golden brown on top.
(Recipe from here)
