Tex-Mex Migas

Ingredients

• 6 corn tortillas, preferably a day or two old
• 1/4 cup vegetable oil
• 8 large eggs
• 3 tbsp whole milk
• 1 tsp fine salt
• 1/2 tsp black pepper
• 1/2 medium white onion
• 1 jalapeno chilli
• 1 large Roma tomato
• 3/4 cup grated Monterey Jack or mild cheddar
• 2 tbsp chopped coriander
• 8 flour tortillas, to serve
• 1 avocado, to serve
• 1/2 cup salsa, to serve

Before you cook

• Cut the corn tortillas into strips about half an inch wide.
• Peel the onion and dice it finely.
• Seed the jalapeno if you want less heat, then dice it finely.
• Dice the tomato, discarding the watery seeds.
• Crack the eggs into a bowl, add the milk, salt and pepper, and whisk until the yolks and whites are completely combined.
• Grate the cheese.
• Chop the coriander.
• Slice the avocado.

Steps

1. Heat the oil in a large non-stick frying pan over medium-high heat until a tortilla strip sizzles on contact.
2. Fry the tortilla strips for 3 to 4 minutes, turning them, until they are golden and crisp at the edges.
3. Lift the strips onto kitchen paper and pour off all but 2 tablespoons of the oil.
4. Add the onion and jalapeno to the pan and cook them for 3 minutes, until softened.
5. Stir in the tomato and cook it for 1 minute, just to warm through.
6. Turn the heat down to medium-low and pour in the beaten eggs.
7. Let the eggs sit for 20 seconds, then push them slowly across the pan with a spatula, forming soft folds.
8. Return the fried tortilla strips to the pan when the eggs are still visibly wet.
9. Fold everything together gently for another 30 seconds.
10. Scatter the cheese over the top and take the pan off the heat, leaving the eggs looking slightly underdone.
11. Let the residual heat melt the cheese and finish the eggs for 1 minute.
12. Scatter the coriander over the top and serve straight from the pan with warm flour tortillas, avocado and salsa.