Make ahead: Tortilla cups can be made up to one day ahead. Keep refrigerated before reheating. Use a palette knife to loosen edges of tortillas to remove.
• Cooking oil spray
• 6 x 15cm flour tortillas
• 30g baby spinach leaves
• 6 cage-free eggs
• ½ cup pure cream
• 6 slices leg ham, chopped
• 100g fresh ricotta
• ½ cup finely grated parmesan
Generously spray a 6-hole Texas muffin pan (¾-cup capacity) with cooking oil.
Line each hole with a tortilla, pressing in to fit. Spray with cooking oil.
To make filling, divide spinach among tortillas. Whisk eggs and cream in a jug. Stir in remaining ingredients. Pour over spinach.
Cook in a moderate oven (180°C), covering lightly with foil if over-browning, for about 25 minutes, or until filling is set. Remove. Stand in pan for 5 minutes.
Serve warm tortilla cups with tomato relish and cracked pepper, if desired.