• 6 corn tortillas
• 6 eggs, beaten
• 1 cup shredded cheddar cheese
• 1/4 cup butter
• Picante sause (served on the side)

Tear corn tortillas into strips or bite-sized pieces.  In a small to  medium bowl, crack the eggs and beat them with a fork to break up the yolks (yellow centers) and mix with the whites of the eggs. Melt butter in a large non-stick frying pan over medium heat.  When butter is completely melted, turn heat to high and stir fry the tortilla pieces.  When tortillas begin to turn crispy on the edges (about 3-5 minutes), pour in the beaten eggs and stir continuously while the eggs cook and mix with the tortillas.  After 3 minutes, add in the shredded cheese and continue stirring and cooking over high heat for 2 more minutes.  Serve with Picante sauce.

Enough for 2 people if this is all you are eating for breakfast.  Enough for 3-4 people if you serve with a beverage like milk or orange juice, fruit, beans, and warm flour tortillas to eat with butter.  I first discovered this breakfast dish in 1980 at the “lunch counter” of a Walgreens drug store in Acapulco, Mexico.  It was served with green salsa instead of Picante sauce and came with a side of refried beans.