Ingredients:

  • 3 corn tortillas, cut into 1-inch strips
  • 2 tbsp vegetable oil
  • 1/2 cup white onion, finely diced
  • 1 jalapeño, seeded and minced
  • 1/2 cup Roma tomato, diced
  • 1/2 tsp salt
  • 4 large eggs, beaten
  • 1/4 cup Cotija cheese, crumbled
  • 1 tbsp fresh cilantro, chopped

Instructions:

  1. Heat the vegetable oil in a 10-inch cast iron skillet over medium-high heat. Add the corn tortilla strips and fry, stirring occasionally, until they are mahogany-colored and rigid. Remove the strips with a slotted spoon and set aside on a paper towel.
  2. In the same skillet using the remaining oil, add the diced onion and minced jalapeño. Sauté for 3–4 minutes until the onions are translucent.
  3. Stir in the diced tomatoes and salt, cooking for another 2 minutes until the tomatoes soften and release their juices.
  4. Reduce heat to medium. Pour in the beaten eggs and immediately add the fried tortilla strips back into the pan.
  5. Gently fold the mixture with a spatula until the eggs are set but still look slightly glossy and fluffy.
  6. Remove the skillet from the heat immediately and stir in the crumbled Cotija cheese and chopped cilantro.