Mexican Egg Tortilla

Name: Mexican Egg Tortilla
Total time: 900 s
Yield: Serves 2 servings
Cuisine: American
Ingredients: 4 large eggs; 6 cold corn tortillas, cut into strips or small squares; Salt and pepper, to taste; Vegetable oil, as needed for frying

KARLA CARDENAS @karlacardenas

Michoacán y Guanajuato

Inspired by the delicious Spanish tortilla, this dish was one of the first I ever created—I was about 9 years old. Even now, 30 years later, it’s still a family favorite. Everyone loves its simple flavor and crispy texture.

KARLA CARDENAS @karlacardenas

Michoacán y Guanajuato

Saved

Ingredients

15 minutes

Serves 2 servings

4large eggs
6cold corn tortillas, cut into strips or small squares
Salt and pepper, to taste
Vegetable oil, as needed for frying

Saved

Steps

15 minutes

1

Fry the tortilla pieces in enough oil until they are golden and crispy. Drain off any excess oil and set aside.
2

In a separate bowl, beat the eggs and season with salt and pepper. Pour the eggs over the fried tortillas in the skillet, gently spreading the tortillas evenly. Cover and cook over medium-low heat for about 3 minutes.
3

Carefully flip the egg tortilla using the skillet lid or a plate.
4

Let it cook through on the other side, then remove from heat and serve. You can serve it with refried beans, guacamole, homemade hot sauce, pickled peppers, or any sides you like.