step 01In large saucepot, add potatoes and enough salted water to cover; cover and heat to a boil over high heat. Reduce heat to medium; simmer, uncovered, 15 minutes or until potatoes are fork-tender. Drain potatoes and transfer to large bowl; mash with potato masher or fork. Stir in turkey ham, Oaxaca cheese, 2 eggs, jalapeño pepper and black pepper. Makes about 5 cups.
step 02Form potato mixture into 12 (3-inch) patties.
step 03In large skillet, heat oil over medium heat; in small bowl, whisk remaining 3 eggs. In 3 batches, dip 4 patties in eggs and add to skillet; cook 6 minutes or until golden brown, turning once.
step 04Sprinkle tortitas with Cotija cheese and cilantro; serve with cream and salsa garnished with lime wedges.
