The perfect one-pot breakfast, these migas are full of crispy tortilla strips, nutritious vegetables, and creamy Manchego cheese.
Yield: 4-6 servings
Ingredients
4 5-inch corn tortillas
1¼ cups vegetable oil, divided
10 large eggs
¼ cup heavy cream
salt, to taste
freshly ground black pepper, to taste
1 bunch swiss chard, leaves torn into thin strips
1 green bell pepper, coarsely chopped
1 leek, ends removed, chopped
2 large garlic cloves, minced
1 cup shredded Manchego cheese
Instructions
To make the corn strips, cut the tortillas in half and then into thin strips. Heat 1 cup of vegetable oil in a large heavy-bottomed pot over medium-high heat. In batches, fry the tortilla strips for 1-2 minutes, or until browned and crispy, flipping them about halfway through. Remove to a paper towel-lined plate to cool.
Whisk the eggs and the heavy cream together in a large bowl. Season to taste with salt and pepper. Set aside.
Pour out the oil from the pan used for frying the tortilla strips. Add the remaining ¼ cup oil over medium heat. Saute the swiss chard until wilted, about 3 minutes. Add the leek and bell pepper and saute for another 2-3 minutes. Add the garlic and saute for 1 minute. Pour in the egg mixture and cook, stirring constantly, in a circular motion until the eggs begin to solidify. Stir in the fried tortilla strips. Continue cooking until eggs are cooked through.