A tex-Mex dish that takes it's name from the Spanish word for "crumbs," a reference to the tortillas mixed in with the scrambled eggs.

6 corn trrtillas, cut in strips
1/2 small diced onion
2 fresh jalapenos, seeded and diced
2 small diced tomatoes
6 eggs, beaten
1 c. shredded monterey jack or mild cheddar cheese

Fry the tortillas in oil until they are lightly golden but not crispy. Add the onion and jalapenos and saute for about 2 minutes. Stir in tomatoes and cook for 2 more minutes. Add the eggs and cook until almost set, stirring occasionally. Sprinkle the cheese on top of the eggs and cover the pan until the cheese melts. Serve with salsa. Serves 4 to 6.