This is from Vegetarian Cooking For Everyone by Deborah Madison and they were very good. Hope this helps.

Migas
serves 2

2 to 3 corn tortillas, plus extra for serving
1 tablespoon oil or butter
2 scallions, including greens, chopped
1 jalapeno, finely diced
4 eggs, beaten with 1 tablespoon water
2 plum tomatoes, chopped
1/2 cup grated Monterey Jack or Cheddar
chopped cilantro
salt
salsa

Cut the tortillas into strips or triangles and bake or fry them until crisp (see below). Break them into bite sized pieces. Heat the oil in a nonstick skillet. Add the scallions and jalapeno and saute until scallions are limp. Pour in the beaten eggs and start stirring them. Just before they've finished cooking, add the chips, tomatoes, cheese and cilantro. Finish cooking, then season with salt to taste. Serve with warm tortillas and salsa on the side.

Her directions for frying tortillas:
Stale tortillas don't absorb as much oil as fresh ones. If yours are fresh, spread them on the counter to dry for 30 minutes. Heat a few tablespoons of vegetable oil in a skillet over fairly high heat. When it's hot enough to quickly sizzle a piece of tortilla, add a handful and fry until golden and crisp. Remove to paper towel and fry remainder.
To bake, lightly brush with oil before slicing, spread on sheet pan and bake at 425 until crisp.