Ingredients:

  • 4 corn tortillas (approx. 6 inches each)
  • 3 tbsp vegetable oil
  • 6 large eggs
  • 2 tbsp heavy cream
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 cup white onion, finely diced
  • 1 medium jalapeño, seeded and minced
  • 1 medium roma tomato, diced
  • 1/2 cup Monterey Jack cheese, shredded
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Cut tortillas into thin strips or small bite-sized squares. Note: Don't worry about them being perfect; irregular shapes create better texture.
  2. Heat vegetable oil in a 12 inch skillet over medium high heat. Add tortilla pieces and fry, stirring occasionally, until golden brown and crisp. Remove with a slotted spoon and set aside on a paper towel.
  3. In the same pan with the remaining oil, sauté the diced onion and jalapeño for 3–4 minutes until onions are translucent.
  4. Stir in diced tomatoes and cook for another 2 minutes until juices thicken and the tomatoes soften.
  5. Whisk eggs, heavy cream, salt, and pepper in a bowl until combined. Note: Whisk vigorously to get some air in there for fluffier eggs.
  6. Lower heat to medium and pour the egg mixture over the vegetables. Let set for 30 seconds until the edges start to firm up.
  7. Gently fold in the fried tortilla strips and shredded cheese. Note: Use a folding motion rather than stirring to keep the tortillas from breaking.
  8. Cook, stirring slowly, until eggs are soft curds and cheese is melted.
  9. Remove from heat immediately. Serve with cilantro and lime wedges.