Not Exactly Grandma’S Migas

1. 1

   Heat the fat or oil in a large non-stick skillet over medium heat.

2. 2

   Add the onion, a pinch of salt, and the oregano and cook until the onion is soft and the oregano fragrant.

3. 3

   Add the tortilla pieces, stirring and tossing so they are coated with the fat. Cook 5 to 10 minutes, stirring occasionally.

4. 4

   In a blender, combine the garlic, tomatoes and chile with a pinch of salt and puree until smooth. Add the puree to the pan, stirring through. Cook until most of the liquid has been absorbed by the tortilla pieces.

5. 5

   Crack the eggs into a bowl and beat just until blended.

6. 6

   Stir the eggs into the tortilla mixture, and allow them to cook, stirring occasionally, until the eggs are set and the mixture is creamy and fluffy.

7. 7

   Remove from heat, spoon onto plates, and top with grated cheese and salsa.

* Per serving · 4 servings · Values may vary.

No additional tips available.