Serves 2
Ingredients:
Cooking oil, enough to fry the corn tortilla strips
3 corn tortillas , cut into strips
¼ white onion, chopped,
1/2 of a jalapeno, diced (if you prefer less spicy, remove the seeds)
1 tomato, seeded and diced (I used grape tomatoes, cut in half)
6 eggs, lightly beaten (I only used 3 of the yolks)
handful grated cheese
salt and pepper, to taste
Salsa
Directions:
Heat the oil in a large skillet over medium heat and fry the tortilla pieces until slightly crisp, 1 to 2 minutes. Remove from skillet and place on paper towel to absorb any excess oil.
Drizzle a little more oil in pan. Add the jalapeno and onion and cook for 4 – 5 minutes, then add tomato and cook for 1 -2 minutes more. Remove from pan and set aside.
Pour eggs into the pan and mix with a spatula, scraping up the eggs as they cook. While the eggs are still slightly runny add the onion, jalapeno, tomato, tortilla strips, salt and pepper. Gently stir, add the cheese, toss a few times until the eggs cook and cheese melts.
Serve with your favorite hot sauce or salsa, with a sprinkling of grated cheese on top.
Drizzle a little more oil in pan. Add the jalapeno and onion and cook for 4 – 5 minutes, then add tomato and cook for 1 -2 minutes more. Remove from pan and set aside.
Pour eggs into the pan and mix with a spatula, scraping up the eggs as they cook. While the eggs are still slightly runny add the onion, jalapeno, tomato, tortilla strips, salt and pepper. Gently stir, add the cheese, toss a few times until the eggs cook and cheese melts.
Serve with your favorite hot sauce or salsa, with a sprinkling of grated cheese on top.
