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1
Preheat the oven to 350 F. Fill a cast-iron or other ovenproof skillet with a 1/4-inch of canola oil, and warm over medium-high heat.
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2
Add tortilla strips to pan, and fry until golden, about 1 minute on each side. Drain on paper towels.
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3
In a large bowl, toss fried tortilla strips with salsa or hot sauce until well combined. Remove all but 1 tablespoon of remaining oil in the pan, and discard.
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4
In a small bowl, whisk the eggs, creme fraiche, salt and pepper with fork until just combined.
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5
Pour egg mixture into the skillet, add chiles, 1 tablespoon of cilantro and half of the scallions. Let excess sauce drip off tortilla strips, and add to egg mixture.
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6
Evenly distribute cheese on top of the frittata. Bake in oven until completely set, approximately 10 to 15 minutes.
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7
Finish by garnishing with remaining cilantro and scallions, as well as extra hot sauce. Serve hot or at room temperature.
