- 3–4 corn tortillas
- 1/2 cup canola oil, for frying
- 1 tablespoon finely diced jalapeño pepper (seeds and ribs removed)
- 1 tablespoon finely diced green onions
- 1 tablespoon finely diced white onions
- 5 large eggs, beaten
- Kosher salt
- Fresh ground black pepper
- 1/2 cup grated cheese (cheddar, asadero, monterey jack or a combination)
- 1/4 cup diced tomatoes, optional
- Salsa, chopped avocados, and chopped cilantro for serving
- Cut the tortillas into short strips, about 1/4 by 1 inch long. Heat oil over medium-high heat in an 8-inch skillet (cast-iron is best). When the oil is hot but not smoking, fry the tortilla strips in batches, stirring often to encourage even cooking. When the tortilla strips are lightly crisped, transfer the strips to a paper towel lined plate using a slotted spoon. Set tortilla strips aside. Pour oil out of the pan reserving about 2 tablespoons of the oil. Set aside.
- In a medium bowl, whisk the eggs with a generous pinch of salt and pepper. Heat skillet with reserved oil over medium-high heat. Add jalapeños, green and white onions and cook until the onions soften, about 2 minutes. Add the beaten eggs to the pan and cook until the eggs begin to set, about 20 seconds. Stir with a heatproof spatula, scraping up the eggs on the bottom and sides of the pan and folding them toward the center. Repeat until the eggs are cooked halfway through, about 1 minute. Add half the tortilla strips and half the grated cheese and continue folding to evenly distribute the cheese and tortilla strips throughout the eggs. Cook, stirring occasionally, until the eggs are barely cooked and still a little wet. Remove the pan from the heat. Top with remaining tortilla strips, diced tomatoes, and remaining grated cheese. Let the eggs stand in the pan to allow the residual heat to finish cooking them and melt the cheese. Serve with salsa, chopped avocados and chopped cilantro as desired.