Ingredients
1/2 pound Yukon Gold potatoes, cubed (about 2 cups)1 tablespoon olive oil1/2 teaspoon garlic salt4 large eggs, room temperature2 tablespoons half-and-half cream1/4 cup spreadable spicy jalapeno cream cheese, softened1/2 teaspoon ground cumin1/2 cup shredded Mexican cheese blend1/2 cup cherry tomatoes, quartered2 tablespoons minced fresh cilantro1 tablespoon minced seeded jalapeno pepperThinly sliced jalapeno pepper
Preparation
Preheat air fryer at 400°. Place potatoes, olive oil and garlic salt in a large bowl; toss to coat. Place potatoes in air fryer. Cook until tender and lightly browned, 14-16 minutes, shaking basket occasionally.
In another bowl, whisk eggs, cream, cream cheese and cumin until blended. Stir in shredded cheese, tomatoes, cilantro and chopped jalapeno. Divide potatoes among 4 greased 8-oz. ramekins. Pour egg mixture over top; cover with foil. Place ramekins in air fryer. Cook for 12 minutes. Remove foil and cook until set and a knife inserted near the center comes out clean, about 3 minutes longer. Let stand 5 minutes before serving. Top with jalapeno slices.
