This is a breakfast that my family and friends all love. It was given to me by a friend who is Mexican American. It can be embellished or simple. Hearty or light.
Two thin corn Tortillas for every person you are serving.
2 Eggs per person
1/3 to 1/2 C shredded cheese
Heat appropriate size fry pan over medium temp. Melt 2-3 Tbs butter and equal amount of olive oil in pan. When the oil is hot and well melted shred the corn tortillas to bite size pieces in the oil. Heat through until the tortillas are soft. If you like crunch, heat until tortilla pieces begin to turn brown. Scramble the eggs with a whisk in a bowl. They should be well beaten and frothy. Pour over the tortilla mix, and stir to cook until the texture of scrambled eggs. Reduce heat and spread cheese over the top lightly mixing into the eggs. Turn off heat and let sit a minute. Serve with salsa, hot sauce or guacamole. You can saute meat such as bacon in with the tortillas if desired. Add mushrooms or onions if you like. This recipe is so flexible and sure to please and impress your family and friends.
It is interesting to see this recipe. Our good friends Michelle and Tito have these every Sunday after church. Tito is Mexican American and so we learned this one from them.
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