A flavorful and hearty breakfast dish inspired by traditional Mexican flavors, perfect for starting your day with a kick.
Cut the tortillas into thin strips.
Use a sharp knife to ensure clean cuts for even cooking.
Heat half of the oil in a skillet over medium heat and fry the tortilla strips until crispy. Remove and set aside.
Keep an eye on the strips to prevent burning, and stir occasionally for even crisping.
In the same skillet, heat the remaining oil and sauté the chopped tomato, onion, and green chili for 2-3 minutes.
Adjust the heat to avoid overcooking the vegetables; they should remain slightly firm.
Add the tortilla strips back to the skillet and mix with the vegetables.
Ensure the tortilla strips are evenly coated with the vegetable mixture for balanced flavor.
Pour the beaten eggs over the mixture and cook, stirring frequently, until the eggs are fully set.
Stir gently to avoid breaking the tortilla strips while ensuring the eggs cook evenly.
Season with salt and pepper to taste and serve hot.
Garnish with fresh herbs like cilantro for an added burst of flavor.
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