10 tortillas (corn or flour)
1⁄3 cup oil
1 large tomato
1 jalapeno pepper
1⁄4 cup sour cream
1 cup shredded Monterey jack cheese
1. Cut tortillas into bite-sized pieces or strips. Peel and chop the tomato. Carefully remove the stem and seeds from the jalapeno and discard. Mince the jalapeno.
2. Heat oil in a medium skillet. Fry tortilla pieces until crisp. Pour off most of the oil, leaving just enough to cook the eggs. Salt the tortillas well.
3. Beat the eggs; mix in the tomato and jalapeno. Add to the skillet of crisp tortillas and scramble together until eggs are done.
4. Serve topped with sour cream and Monterey Jack cheese.