Monday, February 15, 2016


2 tablespoons oil
2/3 cup diced onion (about 1 small) optional
2 jalapeño peppers, seeded and minced 
Salt and pepper to taste4 corn tortillas, cut or torn into 1/2-inch pieces
8 eggs
1/4 cup salsa homemade or picante sauce
1 cup shredded cheddar 


Heat the oil in a large pan over medium heat until hot, add the onion and jalapeños, season with salt and pepper, cook until the onion is soft and translucent. Meanwhile, place the eggs in a bowl whisk set aside. When the onion is ready, add the tortillas and cook, stirring frequently, until soft, 1 to 2 minutes, reduce the heat add the eggs. Scramble until eggs are almost set, then add cheese and salsa remove from heat.


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