Place the first tortilla on a clean surface. Scatter half of the shredded cheese and all the diced ham evenly across it.Transfer the loaded tortilla into a preheated skillet. Top it with the diced tomatoes, then crack the eggs directly into the center. Gently break the yolks with a fork to help them spread. Sprinkle with oregano on top.
Sprinkle the remaining cheese over the egg and tomato layer. This acts as the "glue" for the top layer.
Place the second tortilla on top and press down gently with a spatula. Cover the skillet with a lid and cook over medium heat for about 3–4 minutes until the bottom tortilla is golden-brown and crispy.
Carefully flip the pizza-pocket over. Cook uncovered for another 2–3 minutes until the second side is beautifully toasted and the cheese is fully melted.Slide it onto a cutting board, let it cool for a minute, and slice it into 4 triangles using a sharp knife or a pizza cutter. Enjoy it hot while the cheese is perfectly melted and stretchy!
