Ingredients:
- 3 tablespoons vegetable oil
- 4 corn tortillas, cut in thin strips
- 2 tablespoons butter
- 1/2 cup chopped tomato
- 1/4 cup finely chopped onion
- 1 small green chile, seeded and chopped
- 4 eggs, beaten until frothy
- salt, to taste
Preparation:
Heat butter in skillet; sauté the chopped tomato, onion and green chile for about 1 minute. Put tortilla strips back into the skillet.
Pour beaten eggs into the skillet over other ingredients and cook,
stirring often, until mixture sets. Sprinkle with salt, to taste.
Serves 4.
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