Migas with Crisp Tortilla, Tomato and Serrano

What you need

• 6 corn tortillas, a day old, or left out to dry for 30 min
• 3 tbsp vegetable oil
• 1/2 white onion, finely diced
• 2 serrano chiles, finely chopped, seeds removed for less heat
• 2 ripe tomatoes, about 250 g (9 oz), diced
• 8 large eggs
• 1 tsp salt, plus a pinch for the tomatoes
• 60 g (2 oz) queso fresco, crumbled
• 1 handful fresh cilantro, leaves, roughly chopped
• 1 lime, cut into wedges

Method

Restated from the original video

1. 1

   Stack the tortillas and cut them into strips about 2 cm (3/4 in) wide, then cut the strips in half.

2. 2

   Heat the oil in a large nonstick skillet over medium-high heat. Fry the tortilla strips in two batches, stirring often, until crisp and light golden, 3-4 min per batch.

3. 3

   Lift the strips out with a slotted spoon onto paper towels and leave the oil in the pan.

4. 4

   Lower the heat to medium. Cook the onion and serrano in the oil, stirring, until soft, 2-3 min.

5. 5

   Add the tomatoes with a pinch of salt. Cook until their juices have thickened and the pieces start to break down, about 3 min.

6. 6

   Beat the eggs with 1 tsp salt in a bowl until no streaks of white remain.

7. 7

   Pour the eggs into the pan. Stir slowly with a spatula, folding from the edges, until the eggs are softly set and no liquid egg remains, 1-2 min.

8. 8

   Fold in the tortilla strips and cook for 30 seconds, just until they soften at the edges but still have some bite.

9. 9

   Serve at once, topped with the queso fresco and cilantro, with the lime wedges on the side.

Imported from diethood.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.