Original recipe from Extending the Table (notes/variations are mine)
12 5-inch corn tortillas*
1/2 c. oil
1 clove garlic, minced
1/4 c. chopped onion
2 eggs, beaten
spicy tomato sauce ** (recipe below)
1 c. mild cheddar or Monterey Jack, grated
- Tear tortillas in 1-inch strips, then tear each strip in bite-size triangular or square pieces. Heat oil in large skillet (I used a 12-inch skillet). Fry small batches of tortilla pieces until golden brown, 3-5 minutes (took me 4 batches). Drain on paper.
- Remove excess oil from skillet. Saute onions and garlic briefly.
- Add tortilla pieces to onion/garlic and pour eggs and tomato sauce over top. Cook over low heat 10-15 minutes, stirring as little a possible, until liquid is absorbed and mixture appears fairly dry.
- Sprinkle cheese on top and cover until cheese melts.
**Spicy Tomato Sauce (you could also puree one cup of stewed tomatoes or salsa instead of this)
Whirl together in blender until smooth:
2 medium tomatoes or 1 c. canned tomatoes
1-2 fresh green chilies or several drops Tabasco pepper sauce or 1/2 t. chili powder
1 t. salt