Tex-Mex migas with corn tortillas and eggs

Ingredients

For 1 serving

• Corn tortillas2
• Eggs2
• Bell peppers50 g
• Onion30 g
• Jalapeño0.5
• Cheddar15 g
• Salsa40 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: lactose, eggs,

In season: June – September

Method

1. Cut the corn tortillas into strips about 1 cm wide; peel and chop the onion; wash the pepper, remove the seeds and pith and dice it; chop the deseeded jalapeño; grate the cheddar.
2. Heat the oil in a non-stick frying pan over a medium heat and toast the tortilla strips for 3 minutes, stirring, until golden and crisp.
3. Add the onion, pepper and jalapeño and cook for 4 minutes, until the vegetables are soft.
4. Beat the eggs with a pinch of salt, pour them into the pan, lower the heat and scramble for 2 minutes, until set but still soft.
5. Turn off the heat, scatter over the cheddar and let it melt for 30 seconds; serve the migas with the salsa.