Directions

1. Cut the corn tortillas into small squares or strips, about 1½” wide.

2. Whisk the eggs in a bowl with 1 tsp of the kosher salt and set aside.

3. Heat the oil in a large skillet over medium heat. Add more oil if needed to prevent sticking.

4. Add the tortilla pieces to the skillet and fry until crispy, about 2–3 minutes. Sprinkle with the remaining 1 tsp of salt as they cook.

5. Add the whisked eggs to the crispy tortillas. Gently fold the eggs into the tortillas, making sure they are fully cooked and no longer runny.

6. Remove from heat, taste, and season with more salt if needed. Serve immediately with salsa, queso fresco, or Mexican crema if desired.