← Nouns Cooking · Mexican

Ingredients

• 6 corn tortillas, ideally a day old, cut into strips or small squares
• 3 tbsp Vegetable oil
• ½ white onion, chopped
• 1 Jalapeño, chopped
• 1 Tomato, diced
• 6 Eggs, beaten with a pinch of salt
• ½ tsp Salt
• 60 g queso fresco or grated cheddar
• 1 Avocado, sliced
• 1 handful Coriander (cilantro), chopped

Method

1. Heat the oil in a large non-stick frying pan over medium-high heat. Fry the tortilla pieces for 4–5 min, stirring, until golden and crisp at the edges. Sprinkle with a little of the salt.
2. Add the onion and jalapeño and cook for 2–3 min, until softened.
3. Stir in the tomato for 1 minute, then turn the heat to medium-low.
4. Pour in the eggs and fold gently for 2–3 min, until softly set and the tortillas are coated.
5. Scatter with the cheese, top with avocado and coriander, and serve with salsa and refried beans.

Tips

• A handful of tortilla chips works in place of fried tortillas; add them with the eggs so they stay crunchy.
• Fry some chorizo with the onion for a meaty version.

Sources

Written in our own words after cross-checking these recipes:

Mexican Food Journal Maricruz Avalos ¡Hola! Jalapeño