3 Tbsp vegetable oil
6 corn tortillas, torn into small pieces
½ white onion, diced small (1 cup)
1 medium tomato, diced small (1 cup)
1 large poblano chile, seeded and diced small (1 cup)
Coarse salt and pepper
8 large eggs, lightly beaten
½ cup grated cheddar cheese
Salsa or hot sauce for serving
In a large skillet, heat oil over medium-high.
Add tortillas and cook, stirring frequently, until golden and crisp, about 6 minutes.
With slotted spoon, transfer to paper towels to drain.
Discard all but 2 teaspoons oil from skillet.
Add onion and chile and cook until onion is soft, about 5 minutes.
Add tomato and cook until it begins to break down, 2 to 3 minutes.
Season with salt and pepper.
Add eggs, tortillas, and cheese and cook, stirring constantly, until eggs are set, about 3 minutes. Serve with salsa or hot sauce if desired.