Ingredients
⅓cuponion,diced
½vine tomato,seeded and diced
1jalapeño,half-diced, half-sliced thin, for garnish
3tbspcilantro,chopped, plus more for garnish
2corn tortillas
2tspolive oil,divided
½tspkosher salt and black pepper,to taste
8largeeggs
4corncorn tortillas
¼cupqueso fresco,crumbled
4ozavocado,sliced
hot sauce,or salsa, for serving
Preparation
One at a time, place all 6 of the tortillas directly over the flame of the burner over medium heat for 20 to 30 seconds per side, until slightly charred.
Set 4 aside on a plate with a dish towel over them to keep them warm until ready to serve. Cut the remaining 2 in half, then chop into ½-inch thick strips.
Place the eggs in a medium bowl, season with salt and pepper, and whisk to combine.
Heat 1 teaspoon of the oil in a 10-inch nonstick skillet over medium heat.
Add the 2 chopped tortillas and cook for about 4 minutes, stirring until crisp. Set aside.
Add the remaining oil to the skillet, then add the onion, tomato, jalapeño, cilantro, and season with salt and pepper. Cook for about 4 minutes, stirring, until soft and translucent.
When the onion is ready, add the eggs and cook for 3 to 4 minutes until the eggs are almost set, stirring a few times to scramble, then stir in the tortillas.
Stir and cook for 1 more minute. Remove from heat and top with cheese, fresh salsa, avocado, hot sauce, and cilantro for garnish.
Serve with warmed tortillas. Enjoy!
