New Mexican Scrambled Eggs with Tortillas

We will be back to our amp-lee-far project shortly.  But first, we must cook.

Today we'll make New Mexican Scrambled Eggs with Tortillas.  This is very easy to make (you see that *I* am making it, so it can't be too hard), and you can cook up (heh heh) your own variations.

You see most of the ingredients in the picture, here's what we have:

For 2 portions

5 or 6 eggs (I usually use 5)
2 small corn tortillas, cut into wedges
1 small can green chilies (or fresh if you can get them)
2 to 4 tablespoons cilantro, chopped (fresh preferred, but dry will do in a pinch)
2 green onions, tops and bottoms, chopped
2 to 3 tablespoons cheese (use what you like)
1 small sausage such as chorizo or andouille (optional)
Olive oil - 2 to 3 tablespoons
Butter - (you may or may not need it, see text)

First, drain your chilies.  If you use canned, put them in a wire strainer and smash 'em down a few times to get as much liquid out as possible.  The liquid is ok in the dish, but your eggs will take on more of a green color if the chilies are not drained.  Your choice.

If you use fresh, you won't need to drain them.

Heat the olive oil in a large skillet over a medium-high heat.  I usually use enough to put a thin layer on the bottom and not too much more.  If you cook this a few times, you'll get a feel for how much oil you need.   I try to use enough so that some is left for cooking the eggs without sticking. 

When the oil is hot, put the tortilla wedges in and cook them briefly until they soften.  You don't want to cook them until they're crispy.  I find that about 30 to 45 seconds on the first side, then flipping them and cooking for maybe 20 seconds on the second side is about right. 

Move the tortillas to the sides of the pan and add the green onions, cilantro and chilies.  Saute them for a couple of minutes.  You don't want to overcook them - just get them a bit soft.

Add your sausage or other meat if you like.  The meat is totally optional - most of the time I make this dish without meat, but on this day I had some andouille so I threw it in.  Works either way - you be the big boss and adjust to suit!   Isn't cooking fun?

You should still have some oil on the bottom - enough for cooking the eggs.  If not, or if you're not sure, put a tablespoon or so of butter in the pan.  I usually add butter, but this time I was ok and did without it. 

Beat your eggs as for scrambling (duh), and add them to the pan.  Turn the heat to low.

I generally put a bit of seasoning - salt, pepper, chile molido, white pepper, cumin, hot sauce, etc., into the eggs before beating.  Use whatever you like.

Cook the eggs.  I try to be gentle with mine - I push them to the center so the uncooked parts run to the sides.  You don't need to stir too much at all.

After a few minutes, the eggs will begin to set and you can add the cheese.  Put in as little or as much as you like.  I use packaged "Four Cheese Mexican" for this - it's already shredded and it's convenient.  If Gordon Ramsey were coming to eat at my house, I would shred my own rather than endure his wrath, but he's not here, so there you have it!

Besides, this is too much like lowly peasant food for Chef Ramsey, so he probably wouldn't eat it.

What is this?  I'm making some hash browns in the pan next to the eggs.  Dig it!

When the eggs are done, serve them up.  Eat.  Enjoy!