Photos by Marie Aromin

Items

2-3 Eggs
7+ corn tortillas
Salt
2-3+ tablespoons Vegetable oil (or Canola)

Did you know eggs are a good source of protein? Sadly though, I am not much of a fan of the egg, but when it comes to this recipe, i'll gladly chow down on them. So if your like me, then you might actually like this meal for any time of the day!

Preparation:

Take your tortillas and slice or tear them into smaller/medium sized bits. Don’t worry if they are not all the same size, for when cooking, they will usually get smaller.

Have your eggs ready, depending how much of an egg fan you are; is up to you how many you choose to use.

Steps

First pour the oil into a saucepan and heat the oil on medium heat. (Don’t worry if it looks like too much) Once heated (could take a few minutes), dump the torn corn tortilla pieces into the saucepan. Stir until all the oil has coated the tortillas. Wait a few minutes, stirring occasionally.

Once everything in the pan is well heated, and the tortillas are no longer white, but instead taking on a different more yellow tone; then pour/crack your eggs into the pan.

Stir the eggs, and they will start to scramble with the tortillas.

If you are a salt fan, you can sprinkle in some salt now if you wish.

Now how much you cook the tortillas and eggs, is entirely up to the chef. My mother likes it super crunchy, while my sister likes it more on the softer side. I like it right inbetween.  You can test how crunchy the tortillas are by carefully picking one up with your stirring utensil, and once cool, see how floppy or how sturdy your tortillas are.

Once you are satisfied, remove from heat and put into your bowl to enjoy! Now if you are a salt fan like me, you better have it handy, because I am constantly sprinkling it on, after I have gone through each layer of the tortillas and eggs.

*tip* the more oil you put into the pan, the faster and crunchier it will cook. But do not overdo it either; too much oil can be bad.