I am blessed with a Hispanic roommate who has been teaching me to make authentic, no frills Mexican food. My latest obsession is a breakfast dish which her family calls “eggs and corn tortillas.” For some inexplicable reason I actually knew this dish is sometimes called Migas although I don’t recall ever eating it before she made it for me. She laughs when I dress up this simple dish with a fancy name.
If you do a Google search for Migas recipes you will find that they vary radically by region and can be “spiced up” using any number of sides including scallions, cilantro, avocado, jalapenos, diced tomatos, sliced black olives, refried beans etc.
The acceptable ratio of tortillas to eggs is 1:1. You can increase the servings following this ratio but you have to have enough room in the pan to sufficiently brown the tortilla strips so you may end up making multiple batches if you’re serving a crowd.
- 2 six-inch corn tortillas cut into wedges or strips
- 1 tablespoon canola or vegetable oil
- 2 eggs, beaten with a fork
- Splash of milk
Heat oil in non stick skillet. Add tortilla slices and saute gently until they turn golden but not brown. Be careful not to overcook them. Add the eggs/milk mixture to the pan. Using a spatula turn the eggs over until they are scrambled to your liking.
Remove from heat. Top with shredded cheese if desired. Serve with salsa and other accoutrements.
Makes one or two portions, depending on how hungry you are.