Huevos con Tortilla (Mexican Eggs with Tortillas)
User Reviews
5
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Servings
1 adult or 2 small children
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Course
Breakfast
Huevos con Tortilla (Mexican Eggs with Tortillas)
Description
This recipe features corn tortillas cut into small pieces and fried in oil until they develop a light golden color. Beaten eggs seasoned with salt are then added to the pan and scrambled together with the fried tortilla pieces. The result is a rustic dish combining the tender softness of scrambled eggs with the slightly crisp and chewy bits of tortilla, delivering both flavor and texture.
The cooking uses medium heat with frequent stirring to ensure even cooking and coating of the tortillas with egg. The dish is served immediately to enjoy the fresh, warm consistency. It works well as a stand-alone breakfast or can be complemented by traditional Mexican sides such as salsa, sour cream, or refried beans to add moisture and additional flavor dimensions.
Ingredients
- 2 egg
- 2 corn tortillas
- 2 tablespoon neutral cooking oil generic cooking oil
- salt to taste
Instructions
- Cut or tear two corn tortillas into 1-inch squares.
- Add two tablespoons of oil to a medium pan and turn heat to medium. When the oil is hot, but not smoking, add in the tortillas.
- Fry the tortillas, mixing frequently, to allow the pieces to cook evenly.
- In the meantime, beat two eggs and season with salt.
- When the tortillas are a nice light golden color, add in the beaten eggs.
- Scramble the eggs with the tortillas and make sure all the tortillas are coated with egg.
- Cook until the eggs are set and fully cooked. Serve immediately.
- You can eat this dish by itself or top with salsa, sour cream or with a side of refried beans.
User Reviews
Overall Rating
5
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