Ingredients
1 tablespoon unsalted butter
2 tablespoons vegetable or canola oil
6 (4-inch) corn tortillas
1 small yellow onion, diced (about 1 cup)
1 jalapeño, seeded if desired, and diced
2 garlic cloves, minced
1/2 tablespoon ground cumin
Salt and black pepper
6 large eggs
1/4 cup whole milk
1 cup shredded cheese, such as Mexican blend or Cheddar
Diced red onion, cotija, cilantro and salsa, for serving (optional)
Directions
1
Heat butter and 1 tablespoon oil in a large skillet over medium-high. Tear the tortillas into 1-inch pieces and add them to the pan, fanning them out so they all touch the oil and butter. Fry, using a spatula to flip and shift the tortillas around, until crispy and browned, about 5 minutes.
2
Move the tortillas to one side of the pan, add the remaining tablespoon oil and then the onion and jalapeño. Cook, stirring often, until the onion is translucent and the jalapeño is softened, about 4 minutes. Add the garlic and cook, stirring often, until softened, 2 minutes. Season with cumin, 1/2 teaspoon salt and 1 teaspoon pepper, and stir to combine with the tortillas, then turn the heat down to low.
3
In a bowl, whisk together the eggs and milk. Follow with the shredded cheese, whisking to combine. Turn the heat up to medium-low and slowly pour the egg mixture into the pan, using a spatula to move the eggs around as they begin to cook. Continue to softly scramble the eggs, incorporating them with the other ingredients and pulling the pan off of the heat when they’re solid but still a little runny, about 7 minutes. The residual heat will continue to cook the eggs without toughening or drying them out.
4
Serve immediately, garnished with red onion, cotija, cilantro and salsa if desired.