Migas for the Hungover Soul

• 15 min
• Serves 2
• Abuela

"Yesterday's tortillas, today's redemption." Abuela

The Goods

Tap each one as you gather it. Changing the servings changes these amounts, not the pan or the times, so keep an eye on it.

• 4 corn tortillas, cut in strips
• 2 tbsp vegetable oil
• 1/2 small onion, diced
• 1 jalapeno, seeded and diced
• 1 Roma tomato, diced
• 4 large eggs, beaten
• 1/2 cup shredded Monterey Jack
• 1/4 tsp fine salt

The Method

1. 01

   Heat the oil in a nonstick skillet over medium-high and fry the tortillas until crisp at the edges, about 4 minutes.

2. 02

   Add the onion and jalapeno and cook 3 minutes until soft. Stir in the tomato.

3. 03

   Lower the heat to medium, pour in the eggs with the salt, and fold gently until softly set and no longer runny.

4. 04

   Scatter the Monterey Jack over the top, cover for 30 seconds to melt, and eat right away.

Abuela says: Stale tortillas fry better. Fresh ones are for people with no patience.