Ingredients:

  • 4 corn tortillas (120g), cut into 1-inch squares (preferably day-old)
  • 3 tbsp (45ml) vegetable oil
  • 4 large eggs
  • 2 tbsp (30ml) whole milk
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1g) ground black pepper
  • 1/2 small white onion (50g), finely diced
  • 1 jalapeño (15g), minced (keep some seeds for a bolder kick)
  • 1 Roma tomato (60g), diced
  • 1/2 cup (55g) shredded Monterrey Jack cheese
  • 2 tbsp (8g) fresh cilantro, chopped

Instructions:

  1. Heat the vegetable oil in a 10-inch skillet over medium-high heat. Add the tortilla squares in a single layer and fry for 2-3 minutes, stirring occasionally, until mahogany-colored and crisp. Remove with a slotted spoon and set on paper towels.
  2. In the same skillet using the remaining oil, sauté the diced onion and jalapeño for 3-4 minutes until translucent and fragrant. Stir in the diced tomatoes and cook for another 2 minutes until they begin to soften.
  3. While the vegetables cook, whisk together the eggs, milk, salt, and pepper in a medium mixing bowl.
  4. Reduce the skillet heat to medium-low. Pour in the egg mixture and let it sit for 30 seconds, then gently fold the eggs with a spatula.
  5. When the eggs are nearly set but still slightly wet, fold in the fried tortillas and shredded cheese. Remove from heat immediately to allow residual heat to finish cooking the eggs and melt the cheese.
  6. Garnish with chopped fresh cilantro before serving.