Fried Corn Tortillas with Eggs and Veggies
A comforting and hearty dish that combines crispy fried corn tortillas, eggs, and flavorful veggies. This economical recipe was a favorite of my grandmother to feed her grandkids, and it’s sure to be a hit with your family too!
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: 3 servings 1x
- Category: breakfast
- Method: Skillet
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 10 corn tortillas
- 1/4 onion, diced
- 1 jalapeño, diced
- 1 tomato, diced
- 1 cup shredded cheese (optional)
- 6 eggs
- A splash of milk
- Salt and pepper to taste
- Cooking oil (for frying)
Instructions
- Cut the corn tortillas into small cubes.
- Heat oil in a skillet and fry the tortilla cubes in two batches until crispy. Set the fried tortillas aside.
- While the tortillas are frying, dice the onion, jalapeño, and tomato.
- In the same skillet, cook the diced tomato, onion, and jalapeño until they become soft and tender.
- In a bowl, beat the eggs with a splash of milk, then season with salt and pepper.
- Once the veggies are cooked, add the fried tortillas to the skillet and mix well.
- Pour the beaten eggs over the mixture, stirring until the eggs are fully cooked.
- If desired, top with shredded cheese.
- Serve and enjoy! This recipe makes 3-4 servings.
Notes
- This dish can be adjusted to your taste by adding more or fewer veggies, or by skipping the cheese if preferred.
- You can add any leftover cooked meats or beans to make it even heartier.
Nutrition
- Serving Size: 1 serving
- Calories: 350kcal
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 180mg