Ingredients:
- Four corn tortillas
- Corn or vegetable oil for frying
- Half of a serrano chile, seeds and stem removed
- One large tomato
- Half of an onion
- Half of a green bell pepper
- Four eggs
- ¼ cup heavy cream
- Salt, pepper to taste
Directions:
- In a small frying pan, heat about half of the oil on high.
- Slice corn tortillas into wedge shapes.
- Fry wedges in oil, in small batches, until crisp but not brown, and remove to a paper towel.
- Dice chile, onion, tomato, and bell pepper.
- In a separate pan, heat 1–2 tablespoons oil on medium-high heat.
- Fry onions until just translucent but not brown.
- Add chile, tomato, bell pepper, and eggs.
- Scramble well, and cook to your liking.
- Turn heat to medium-low, add tortillas and cream, toss.
- Serve hot.
