Mexican Migas Recipe for a 'Migas Tortilla'
This Mexican migas recipe with a twist makes a 'Migas tortilla' made with homemade crispy tortilla chips. In Mexico, migas is a scrambled eggs dish that uses up stale corn tortilla or wheat flour tortillas made into crispy tortilla chips. For this week’s Weekend Eggs breakfast recipe, we created a migas tortilla inspired by the Spanish potato tortilla.
Servings: 2
Calories: 847kcal
Ingredients
- 2 tortillas corn or wheat flour
- ½ cup vegetable oil
- 4 eggs
- ½ tsp salt
- ½ tsp pepper
- ¼ cup spring onions green part only
Tomato Salsa (Pico De Gallo)
- 1 tomato medium to large, ripe
- 1 tbsp white onion finely chopped
- 1 green chilli fresh, hot & destemmed
- ½ bunch coriander chopped finely
- 1 lime fresh for juice to taste
- ½ tsp salt or to taste
Garnish
- ¼ cup crumbled queso fresca or mild feta
- 1 tbsp hot sauce Mexican preferably
- ½ avocado sliced (optional)
Instructions
- Heat oil in a deep saucepan to 175°C.
- Tear the tortillas into bite-sized pieces.
- Have an oven rack lined with paper towels ready beside the stove.
- Cook the tortilla pieces in batches until they are golden brown.
- Break the eggs into a bowl, mix and season. Add the spring onions.
- Spread the tortilla pieces over the base of a wide saucepan brushed with some vegetable oil. This will help stop the eggs sticking.
- With the saucepan over medium heat, pour in the egg mixture, making sure to cover all the gaps between the tortilla strips.
- Cook until the tortilla is set. If the centre is still undercooked, swirl the pan around to distribute the wet egg mixture.
- When cooked to your liking, run a silicone spatula around the tortilla to make sure it will slide out of the pan.
- Slide the tortilla onto a serving plate and garnish with the salsa, cheese, hot sauce and avocado (if using).