Migas

3 Tbsp. olive oil
6 large eggs
1/2 tsp. coarse kosher salt
8 corn tortillas, cut into eighths

Optional toppings: chopped cilantro, diced tomatoes (or pico de gallo), queso fresco

Heat olive oil in a large nonstick skillet over medium-high heat. While oil is heating up, whisk eggs in a medium bowl and set aside.

Add the corn tortillas to the skillet and fry until crispy, about 6 to 8 minutes. 

Add whisked eggs, salt and fold them into the crispy tortillas. Cook for about 2 to 4 minutes, until the eggs are fully cooked and no longer runny.

Remove from heat, taste and season with more salt to taste. Serve with chopped cilantro, diced tomatoes, queso fresco, and refried beans on the side, if desired.

from: isabeleats.com