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15 minutes
30 minutes
45 minutes
- 4 (6 inch) corn tortillas, torn into strips
- 1 small onion, diced
- 0.5 tomato, diced
- 3 serrano chile peppers, diced
- 6 eggs, lightly beaten
- In a medium skillet over medium heat, fry the tortillas in hot oil until crispy and lightly browned.
- Combine the onion, tomato, and serrano chile peppers in the skillet and season with salt and pepper. Sauté and stir until onions are tender.
- Incorporate the eggs into the skillet and cook until they are set.
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