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Preheat the oven to 200°C/180°C Fan/400°F.
Pour 1 teaspoon of the oil into a shallowish, round, ovenproof dish, and use a pastry brush to grease the base and sides lightly.
Line it with 1 of the tortillas, making sure it comes up the sides a little.
Drop in the ham, crack in the eggs — sprinkling the yolks with a little salt — and then scatter about a third of your grated cheese on top.
Brush one side of the second tortilla with oil — keeping a little bit of oil in reserve — and place it, oiled-side up, loosely on top of the filling.
Press the edges of the tortillas together, pushing them down into the dish and up the sides, then brush these edges with a little more oil.
Top with the remaining cheese, then add a few squeezes or shakes of hot sauce, depending on how fiery you want this to be.
Bake in the oven for 15 minutes, by which time the eggs will be cooked inside, the cheese melted, and the edges of the tortilla crust crisped and browned.
Eat immediately.