|Grandma and me circa 1978|
When I was growing up, there was one breakfast that I could count on every week: Tortilla con Huevo. My grandmother would make it to use up any and all of her leftover corn tortillas.
Tortilla con Huevo is crisp, golden fried corn tortilla scrambled with eggs, onion, tomato and chile pepper.
I've always called this dish Tortilla con Huevo or Huevo con Tortilla, depending on the egg-to-tortilla ratio. But last year, after reading my friend Monica's blog - Lick the Bowl Good, I learned it's also called Migas. Who knew?!
Tortilla con Huevo or Huevo con Tortilla
- 10 corn tortillas
- 1/4 cup vegetable oil (for frying)
- 2 large roma tomatoes, finely chopped
- 1/2 medium onion, finely chopped
- 1 banana pepper or Anaheim chile (you can also use serrano or fresh jalapeño peppers)
- 8 large eggs
- 2 tablespoons milk
Cut the corn tortillas into bite-size squares.
Heat 1/4 cup of vegetable oil in a large non-stick skillet over medium-high heat. Add the tortillas and fry them in the oil until crispy and light golden brown, stirring occasionally so the tortillas don't burn.
If you haven't already done so, chop the onion, tomato and chile pepper.
Add to the golden fried tortillas and let cook for a minute or two.
Whisk the eggs with the two tablespoons of milk in a large bowl.
|Isn't the color of the eggs stunning? Gotta love farm fresh eggs. :)|
Pour the eggs over the tortilla and vegetable mixture and continue to cook until the eggs are fully cooked, stirring occasionally to prevent eggs from burning or sticking to the pan.