Or as we call it around here, Mexican Matzo Brei.
Start by cutting some corn tortillas into strips. This is a great use for tortillas that are getting a bit old and dry. Fry them in oil until they’re a bit crisp, but not brown, then drain them on paper towels. Sprinkle them with a bit of salt, if you like.
While the tortillas are draining, whisk up some eggs. Heat a bit of oil or butter in your pan, then add the eggs. Toss in whatever else you think might be good – I added black beans and chopped tomato. If I’d had some onion or bell pepper, I probably would have sauteed them and then added the eggs. Throw the fried tortilla strips on top.
Cook and scramble it all together. When it’s just about done, throw in some cheese. I also had a tiny bit of cilantro that I tossed in as well.
Then I served it topped with some Pico de Gallo.
I used a proportion of 1 tortilla to one extra-large egg. I looked at lots of recipes, and while there were huge variations in the ratio, most were in the range of 1 to 2 eggs per tortilla, with 1:1 probably being the most common.
Other than the eggs and corn tortillas, it’s pretty much a matter of adding whatever sounds good.
And yes, you can even use tortilla chips instead of frying up some tortillas. I tried it again this morning using chips instead of frying the tortillas. I broke the chips (strips, actually) into about 1″ pieces, and guesstimated using 1 cup for 2 eggs. I put the chips in with the raw egg mixture and let it sit for a minute to soften up before putting the whole mixture into the frying pan.
The result? Good, but not quite as delicious as with the tortillas. The chips were still a little bit “al dente”, and I think there are too many chips. If I make it again with chips, I’ll cut it back to about 3/4 cup chips for 2 eggs, and let them soak a little longer before cooking.