Roast the tomato and serrano pepper on a grill or griddle for 20 minutes, turning occasionally so they don't burn. Once cooked, let them cool slightly for later use.

While the pepper and tomato are roasting, cook the bacon in a large skillet until crispy. Chop it and set aside.

At the same time, bring water to a boil in a small pot. Once boiling, add the purslane sprigs and cook for just 2 minutes. Remove and set aside.

Once the bacon and purslane are ready, prepare the salsa. Chop the serrano pepper and tomato, place them in a bowl, and add salt to taste.

Beat the two eggs in a bowl. In the same skillet used for the bacon, add the tablespoon of oil. When hot, pour in the beaten eggs, then add salt and black pepper to taste, the chopped bacon, and the purslane. Cook for 2 minutes.

Fold the omelet from both sides and flip for a few seconds.

Heat the corn tortillas on the stove grill for about a minute, turning regularly so they don't burn, until nicely toasted.

Serve the omelet with the roasted tomato salsa and tortillas. Enjoy!