Ingredients:

  • 4 corn tortillas (approx. 120g), cut into 1/2-inch squares
  • 3 tbsp (45ml) vegetable oil
  • 1/4 cup (40g) white onion, finely diced
  • 1 jalapeño (10g), seeded and minced
  • 1 small roma tomato (60g), diced
  • 1/2 tsp (3g) salt
  • 4 large eggs (200g), lightly beaten
  • 1/4 tsp (1g) black pepper
  • 1/4 cup (30g) crumbled Cotija cheese

Instructions:

  1. Heat the vegetable oil in a cast iron skillet over medium heat. Add the tortilla squares in a single layer and fry, stirring occasionally, until golden-brown and crisp. Remove with a slotted spoon and set aside on paper towels.
  2. In the same pan using the remaining oil, sauté the diced onion and jalapeño for 3–4 minutes until the onion is translucent. Stir in the diced tomatoes and cook for another 2 minutes until they begin to soften.
  3. Lower the heat to medium-low. Pour in the beaten eggs and immediately sprinkle with salt and pepper. Gently fold the eggs with a spatula.
  4. When the eggs are halfway set and still slightly wet, fold the crispy tortillas back into the pan.
  5. Continue folding for 1–2 minutes until the eggs are set but still moist. Sprinkle with crumbled Cotija cheese in the final 30 seconds until melted, then remove from heat immediately.