Place potatoes in a small saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 10 to 15 minutes or until tender; drain. In a large skillet, sauté half the peppers and onion in 1 teaspoon oil until tender. Add half the ham and potatoes; sauté two to three minutes longer. Meanwhile, in a blender, combine eggs, sour cream, milk, onion salt, garlic salt and pepper. Cover and process until smooth. Pour half over vegetable mixture; cook and stir over medium heat until eggs are completely set. Sprinkle with 1 cup cheese. Repeat with remaining ingredients. Yields 10 servings.