4 potatoes, peeled & cubed
4 eggs
Oil (enough to brown potatoes)
1/2 lbs. cooked ham or bacon
1/2 c. cheddar cheese or Monterey Jack

Cut potatoes and place in hot oil in a 10 or 12-inch skillet until brown. Drain off oil, then cook meat in potatoes. Mix milk and eggs together in bowl; add salt and pepper to taste. Pour over meat and potatoes, cook over medium heat until bottom sets, then add cheese. You should work the edges so that the egg mixture continues to run down the sides. Once it is browned on the bottom, flip the tortilla using a plate, then brown other side. Top with cheese, then slice and serve with catsup or salsa.