Ingredients

• 4 corn tortillas
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon salt
• 1 teaspoon adobo seasoning
• 8 large eggs
• 4 ounces cheddar cheese, grated
• 1/2 onion
• 2 tomatoes
• 1 tablespoon butter
• 1 jalapeno (optional)

Instructions

1. Cut tortillas into thin strips.

2. Align tortilla strips in frying pan and drizzle with olive oil. Sprinkle with salt and Penzey's Adobo seasoning (a mixture of onion, garlic, Tellicherry black pepper, Mexican oregano, cumin, and cayenne pepper).

3. Panfry tortilla strips until slightly crispy.

4. Remove from pan and drain on paper towel. Set aside.

5. Grate cheese (can use Monterrey Jack if desired).

6. Wash, peel and small dice onion. Wash, seed, and small dice tomatoes and optional jalapeno.

7. In a bowl, whisk eggs with a few Tablespoons of cold water.

8. In a clean skillet, heat butter over medium heat.

9. After the butter melts, saute onions, tomatoes, and jalapeno until soft.

10. Pour egg mixture into the skillet, mixing in with the onions, tomatoes, and jalapeno. Allow eggs to cook half-way.

11. Top with grated cheese and tortilla chips. Continue to scramble.

12. Cover with lid and remove from heat to continue cooking for 2-3 minutes.