10 White Corn Tortillas, cut into strips or chip shapes
1/2 cup Corn Oil
1 teaspoon Salt
1/2 tablespoon Butter
1/4 cup Diced Onion
1 Red Bell Pepper, diced, or green bell pepper
8 large Eggs
1/4 cup Milk, or cream
1 cup Cherry Tomatoes, halved
1/2 cup Queso Fresco, crumbled
3 Green Onions, chopped
1/4 cup Chopped Cilantro
White Corn Tortillas, or flour tortillas
In a small pot, add the oil and heat over medium/high heat until the oil is shimmery. Test the oil temperature by adding a slice of tortilla carefully with tongs. If the oil bubbles and simmers when the tortilla is added then it’s ready. Add the tortilla strips in batches and allow to fry for about 30 seconds then flip to fry the other side. Remove and place on a plate lined with paper towels. Sprinkle with salt and allow to cool. Continue until all the tortillas have been fried.
Heat a medium size pan over medium heat and add the butter. Once the butter is melted add the onion and bell pepper to cook until softened.
In a small mixing bowl beat the eggs and add the milk or cream. Sprinkle with salt and pepper to taste.
Reduce the heat to low/medium. Pour the egg mixture into the pan with the onion and bell peppers. Allow the eggs to cook, once they start bubbling, carefully scrape the eggs with a silicone spatula to scramble them. Continue cooking until the eggs are mostly cooked, about 3 minutes. Add half of the fried tortillas and cherry tomatoes. Cook for an additional minute or until the eggs are cooked. Top with the cilantro, green onion, and queso fresco.
Serve immediately with additional toppings as desired!