1 large Idaho potato (about 12 ounces), peeled, and cut into 1/2-inch cubes (about 2 cups)
2 tablespoons olive oil
1 (9-ounce) box frozen artichoke hearts, thawed
2 shallots, finely diced
1/2 teaspoon chopped fresh thyme leaves
1/4 pound thinly sliced serrano ham, cut crosswise into 1/4-inch ribbons
2 tablespoons unsalted butter
12 extra-large eggs, beaten
Kosher or fine sea salt and freshly ground pepper
1 cup shredded tetilla cheese
3 bottled roasted piquillo peppers, cut into 1/2-inch ribbons
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