Ingredients
- tortilla 180.0 g
- whole eggs 300.0 g
- canned ham 150.0 g
- tomatoes 200.0 g
- onion 70.0 g
- spring onions 30.0 g
- cheddar 100.0 g
- olive oil 15.0 ml
- himalayan pink salt 1.0 tsp
- ground black pepper 0.5 tsp
Cooking Instructions
Preheat your oven to 180°C and lightly grease a round baking dish or pie pan with olive oil.
Finely dice the onion and tomatoes. Slice the cured ham into small cubes and thinly slice the spring onions, keeping the white and green parts separate.
In a medium bowl, whisk the whole eggs with Himalayan pink salt, ground black pepper, and the white parts of the spring onions.
Line the bottom and sides of the greased pan with tortillas, overlapping them to create a solid crust that holds the filling.
Distribute the diced onion, tomatoes, and ham evenly over the tortilla base. Sprinkle half of the shredded cheddar over the ingredients.
Slowly pour the egg mixture into the pan, ensuring it seeps into the gaps. Top with the remaining cheddar cheese.
Place in the oven and bake for 20-25 minutes until the eggs are fully set and the cheese is golden and bubbling.
Garnish with the green parts of the spring onions. Let rest for 5 minutes before slicing into wedges to serve.