Migas

Ingredients

• 2 tbsp vegetable oil
• 4 corn tortillas, torn into pieces
• 1/2 onion, diced
• 1 jalapeño, diced
• 1/2 cup diced tomato
• 8 large eggs, beaten
• Salt and pepper, to taste
• 1 cup shredded cheddar cheese
• Chopped cilantro, for garnish

Instructions

1. 1Heat the oil in a large nonstick skillet over medium-high heat and fry the torn tortilla pieces until crisp and lightly golden, about 4 minutes. Remove and set aside on a paper towel.
2. 2In the same skillet, add a bit more oil if needed and cook the onion and jalapeño until softened, about 3 minutes.
3. 3Stir in the tomato and cook for another minute.
4. 4Reduce the heat to medium-low, pour in the beaten eggs, season with salt and pepper, and scramble gently until just barely set, about 3 minutes.
5. 5Fold the crispy tortilla pieces and cheese into the eggs and cook just until the cheese melts, about 1 minute.
6. 6Garnish with cilantro and serve immediately while the tortillas are still crisp.

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