Mexican Egg Scramble

Ingerdients:

18 corn tortillas or 1 bag of salted tortilla chips

1 tablespoon of vegetable oil

5 scallions (both the white & green parts) chopped

4 to 6 serrano or jalapeno chilies, minced

1 large or 2 small tomatoes, coarsley chopped

1.25 teaspoons of coarse salt

1/4 cup chopped fresh cilantro

1 dozen large eggs

Directions:

If using corn tortillas, toast individually over a gas flame on low or in a pan for about 40 seconds per side.

Stack on top of each other & wrap in foil or a clean kitchen towel.

Heat a 14-inch skillet, add the oil & swirl it around the pan.

Stir in the scallions & chilies.

Add the tomatoes, salt & cilantro.

Stir over high heat for about 2 minutes.

Crack the eggs into the skillet & stir.

Cook for 1 or 2 minutes until the eggs are set.

Serve immediately & enjoy!