Preparation info
  • Serves:


    • Difficulty


    • Ready in

      35 min

Appears in
The Thrifty Veggie

By Nicola Graimes

Published 2021

  • About

This Mexican dish is a great way of using up slightly stale tortillas. I can’t claim that my version of this classic dish is authentic, as I prefer to mix the tomato salsa into the scrambled eggs, rather than into the tortillas, and then serve the scramble on top of the crisp, fried tortillas, yet it goes down well with everyone.


  • 6 corn tortillas
  • sunflower oil, for frying
  • 4 vine-ripened tomatoes, deseeded and diced
  • 6


  1. Stack the tortillas on top of one another and cut them into 12 wedges. Pour a good layer of oil into a large frying pan/skillet and heat over a medium heat. Fry the tortilla wedges in four batches for about 1 minute on each side until light golden and crisp, then drain on kitchen paper and leave to one side.
  2. Mix together the tomatoes, spring onions/scallions, chil