Mexican Egg Migas

Ingredients

• eggs4 large (about 200 g)
• corn tortillas (flour also works)3 small (90 g), cut into 2 cm strips
• vegetable oil2 tbsp (30 ml), divided
• white onion1 small (80 g), finely diced
• ripe tomato1 medium (90 g), finely diced
• green chile (serrano or finger)1 (10 g), finely diced
• mozzarella60 g, shredded (or mild melting cheese)
• saltto taste

Method

1. 1

   Heat 1.5 tbsp oil in a large non-stick pan over medium-high heat. Add tortilla strips; fry, turning occasionally, 4-5 min until deep golden and crisp. Drain on paper towels; set aside.

2. 2

   Carefully pour off most oil, leaving just a thin coating on the pan. Reduce heat to medium. Stir onion 2 min until translucent. Add chile and tomato; cook 3-4 min, stirring, until softened and liquid is nearly gone.

3. 3

   In a bowl, beat eggs with a pinch of salt. Pour into the pan. Cook, stirring gently, 2-3 min until edges just set but the centre still looks glossy and wet.

4. 4

   Scatter in the tortilla strips. Using wide scooping strokes, fold them through 3 or 4 times. Remove from heat while a streak of glossy, wet egg still remains.

5. 5

   Scatter mozzarella over the top. Let it melt from residual heat, 30-40 seconds. Season with salt to taste and serve straight from the pan.