Crispy Tortilla Eggs With Tortilla and Lime

Sally Swift, from her collaborative book with Lynne Rosetto Kasper, "The Splendid Table's How to Eat Supper"

• Ready In: 10 mins
• Serves: 4
• Yields: 4

Ingredients

• 3  tablespoons extra virgin olive oil (or more as needed)
• 4  corn tortillas (cut into long narrow strips (use stale ones if possible)
• 2  tablespoons onions (mild, chopped)
•  salt & freshly ground black pepper
• 6  eggs, beaten
• 1⁄3 cup salsa (highest quality)
• 1⁄3 cup monterey jack cheese, crumbled (or brick cheese)
• 1  avocado, sliced
• 1  lime, halved
• 1⁄4 cup sour cream (or plain whole-milk yogurt or Mexican crema)

Directions

1. Film a large saute pan with the olive oil and heat over medium-high heat until the oil looks wavy. Add the tortilla strips and fry until they are beginning to crisp, about 1 minute. Don't move them around too much; let them crisp on one side and then turn them.
2. Add the chopped onion and continue frying until the tortilla strips are crispy and nicely browned. Season with salt and pepper. Remove from the heat and spoon off any extra fat, reserving 1 tablespoon in the pan.
3. Return the pan to the burner, reducing the heat to medium. Move the majority of the strips to the edge of the pan, leaving about 3 inches clear in the center. Pour the eggs in the center and partially over the strips. Allow the eggs to set, and then gently pull them apart, letting the uncooked egg reach the surface of the pan. Once the eggs are firmly set, turn them in large pieces to finish cooking.
4. Serve with the salsa, cheese, slices of avocado, a squeeze of lime and (if desired) the sour cream or crema.