Description
This Fried Corn Tortilla Scramble is a quick and delicious breakfast or brunch option featuring crispy fried corn tortillas topped with fluffy scrambled eggs and sautéed onions. Garnished with fresh cilantro, salsa, or hot sauce, this dish combines texture and flavor for a satisfying meal in just 15 minutes.
Ingredients
Scale
Main Ingredients
- 4 corn tortillas
- 1 tablespoon vegetable oil (for frying)
- 1/2 medium onion, diced
- 4 large eggs
- Salt, to taste
- Pepper, to taste
- 1/2 teaspoon garlic powder
Optional Garnish
- Fresh cilantro
- Salsa
- Hot sauce
Instructions
- Fry the Tortillas: Heat vegetable oil in a skillet over medium heat. Once the oil is hot, fry each corn tortilla for about 2 minutes per side until crispy and golden brown. Remove the tortillas and place them on a paper towel-lined plate to drain excess oil.
- Sauté the Onion: In the same skillet, add the diced onion and cook over medium heat until softened and lightly browned, about 3 to 4 minutes. Remove the onions from the skillet and set aside.
- Scramble the Eggs: Crack the eggs into a bowl and whisk together with salt, pepper, and garlic powder. Pour the egg mixture into the skillet and cook while stirring occasionally until the eggs are fully cooked and scrambled, about 3 to 4 minutes.
- Assemble the Dish: Break each fried tortilla into pieces and arrange them on serving plates. Top the tortilla pieces with the scrambled eggs and sautéed onions.
- Serve and Enjoy: Garnish with fresh cilantro, salsa, or hot sauce if desired. Serve immediately to enjoy the crunchy texture and vibrant flavors.
Notes
- For extra spice, add chopped jalapeños to the sautéed onions.
- Use gluten-free corn tortillas to keep the dish gluten-free.
- Vegetarian-friendly as is; omit garnishes like hot sauce if it contains animal products.
- Use a non-stick skillet to reduce the amount of oil needed for frying and scrambling.
- Can be served with a side of refried beans or avocado slices for a more filling meal.
