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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Season the cherry tomatoes with a bit of salt and leave to drain, upside down, on a piece of paper towel for at least 10 minutes. | 2. Preheat the oven to 200°C or 425°F. | 3. Whisk the eggs, milk and cream in a bowl, as if you were doing a fluffy omelette. | 4. Whisk in the cornstarch, nutmeg, salt and pepper. | 5. Generously butter a round, heavy non-stick cake tin. | 6. Another option is to line the tin with wax paper, making sure the paper rises above the sides of the dish, and then grease the paper. | 7. This makes it easy to lift out of the tin. | 8. Arrange the slices of chorizo and cherry tomatoes, cut sides down, on the bottom of the tin. | 9. Pour the egg mixture over the chorizo and bake for 25-35 minutes, until golden and just set but still wobbly. | 10. Leave to cool for 5-minutes or so before serving at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cherry tomato	8		halved seeded	-	-	-	-
egg	3			214.5	1.08	18.84	14.265
egg yolk	1			54.74	0.6103	2.6962	4.5118
milk	100			14884.0	1166.32	768.6	797.88
whipping cream	100	ml		148.1056	1.5013	1.1006	15.6779
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
chorizo sausage	12	slices		-	-	-	-
nutmeg	1	pinch		0.7219	0.0678	0.008	0.0499
butter				-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.