-
1
Chop the tomatoes and place in a mixing bowl.
-
2
Add the red onion, scallions, jalapenos, and cilantro.
-
3
Dress with lime juice and salt and toss to combine.
-
4
Let stand until ready to use.
-
5
Preheat a 10 to 12-inch nonstick skillet over medium heat with extra-virgin olive oil.
-
6
Also preheat the broiler with the rack positioned in the middle of the oven.
-
7
To the hot oil add the bacon and render, about 2 to 3 minutes.
-
8
Add the onions and red chilies and cook about 4 to 5 minutes to soften them.
-
9
Beat the eggs with the hot sauce, salt, and pepper.
-
10
Lightly crush the tortillas and add them to the pan, pour the eggs overtop, and stir to combine.
-
11
Settle the eggs and lightly brown them, then transfer the pan to the center of the oven and broil the eggs for 6 to 7 minutes, or until lightly golden.
-
12
Meanwhile, in a small saucepan over medium heat, heat the spicy vegetarian refried beans with a splash of water to thin them out.
-
13
Shred the cheeses with a box grater and combine.
-
14
Remove the eggs from the oven and spread the refried beans overtop, stopping 1-inch from the edge all around.
-
15
Top with shredded cheese and pickled jalapenos and return to the oven for 1 to 2 more minutes to melt the cheese.
-
16
Remove the egg tostada-frittata from the oven and top it with shredded lettuce.
-
17
Lightly drain off the tomato water from the tomato mixture and mound the salsa over the lettuce.
-
18
Serve extra salsa at the table.
