Eggs and Tortillas 2.0
Crispy fried tortillas combined with scrambled eggs, salsa, and cheese. It's the improved, one skillet version of chilaquiles and takes 5 minutes to whip up! You can also use regular tortilla chips if you don't have corn tortillas.
Ingredients
- ½ tbsp Salted butter alternatively, corn oil works
- 1 6" corn tortilla
- 1 Egg
- 1 Egg white
- 1 tbsp Half and half
- 2 tbsp Salsa Authentica (red salsa) Trader Joe's
- 2 tbsp Shredded sharp cheddar cheese
- Sprinkle of garlic powder
- Guacamole, salsa, cheese, green onions, sour cream for topping
Instructions
- In a small frying pan on medium flame, melt butter or heat oil until butter is bubbling or oil is shimmering.
- While butter (or oil) is heating in the pan, crack egg and egg white in a small bowl. Add cream, salsa, half and half, cheese, and garlic powder.
- Tear the tortilla into ~1" pieces and drop into the hot butter or oil. Fry pieces until crisp, about 1 minute on each side.
- Pour the egg batter over the crisped tortilla pieces and immediately begin folding into a scramble. Use a silicon spatula to both get all of the egg batter out of the bowl and to scramble the egg in the pan. Once egg is completely scrambled and the batter has cooked onto the tortilla chips, remove from the pan and serve. Garnish with guacamole, more salsa, cheese, sour cream, and/or green onions. Eat immediately.
Notes
Alternatively, you can use tortilla chips instead of frying your own. The procedure would still be the same, and you would still sauté the chips in butter or oil, though they would already be crunchy, so you would only do this to warm them. Then you'd add the egg batter as usual.
This dish is very good with leftover shredded carnitas or barbacoa for an extra rich and hearty breakfast.