Heat the olive oil over medium heat in a large skillet, frying pan or sauté pan. Add the potato slices and stir to coat with oil. Cook for about 5-7 minutes, stirring occasionally.
Add the sliced onions and crushed garlic. Mix well and continue cooking for another 10 minutes – stirring occasionally.
Add the ham strips and sliced jalapeños; mix and cook for 5 minutes or until the potatoes are tender. Taste and season with salt if necessary.
Remove from the heat and let the potato ham mix cool for about 5 minutes.
Preheat the oven to 375°F.
Beat eggs with ground black pepper using a whisk or fork until smooth. Add the potato ham mix to the eggs and stir gently.
The tortillas can be baked in greased baking molds or an oven proof skillet(s). For easy removal, line the baking mold with parchment paper.
Pour the tortilla mix into the baking molds and place in the preheated oven. Bake the potato and ham tortillas until they are fully cooked and they start to get golden on top.
Baking time varies based on the size of the baking pan and thickness of the tortilla, 5’’ cast iron pan at less than 1” of thickness bakes for 18-20 minutes and a rectangular 9”x5” pan at 1.5” inch thick bakes for 30-35 minutes.
Remove the baked tortilla from the oven and let it cool. The tortilla can be served warm or cold.
Sprinkle with chopped parsley and crumbled queso fresco.
Copyright Layla Pujol, Laylita’s Recipes