This recipe takes us to Spain and Portugal, where people make a dish called Migas. “Migas” means crumbs, which is apt since it traditionally includes stale bread or leftover tortillas. The rest of the ingredients depended on where you lived (and who’s at the stove).
On the central-west Iberian Peninsula, you’ll find garlic, paprika, and olive oil. In central Spain, chorizo and bacon are additions. In southeastern Spain, there’s no bread whatsoever, but instead, there’s fried fish.
The Portuguese used pork, meat drippings, red pepper, and tomatoes, making a hardy fare.
Tips for Success
If there is anywhere you can acquire fresh corn tortillas, they really make the dish. You can use packaged ones from the store as an alternative.
If your pan seems dry while cooking, just add a little more olive oil.
You want light, fluffy scrambled eggs (not dense)
Crispy Egg Tortillas
Ingredients
- 2 tablespoons vegetable oil
- 4 sliced corn tortillas
- 1 small white onion
- 1 sweet red pepper
- 3 cloves garlic (smashed)
- 1 dozen eggs
- 1 teaspoon chipotle powder
- 1 teaspoon Kosher salt
- 1 cup Oaxaca cheese
- Pico or Salsa (garnish)
- Sprinkle fresh cilantro (garnish)
Instructions
- Use a non-stick skillet for this.
- Prep: Slice the tortillas into strips ½” wide. Dice the onion and sweet pepper.
- Set the temperature to medium-high
- Add the oil and wait for it to heat.
- Fry the tortilla strips until they’re crispy.
- Remove them from the oil onto a paper towel
- Using the same pan, saute the onion and pepper
- Once softened, add the garlic.
- Turn the heat down to medium
- Whisk the eggs with the chipotle and salt. You want them bubbly
- If the pan looks dry, add a little more oil
- Sautee the eggs stirring frequently
- When the eggs are nearly done add the cheese
- Return the tortilla strips to the mix
- It’s ready to serve once your eggs are fully cooked (not browned)
- Garnish with pico and a sprinkling of cilantro.