Food & Cooking Recipes Breakfast & Brunch Recipes Corn-Tortilla and Egg Scramble 3.3 (36) 2 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Prep Time: 20 mins Total Time: 20 mins Servings: 4 Add a Southwestern twist to your morning scrambled eggs with torn corn tortillas; add chile and tomato for flavor as well as lively color. Ingredients 3 tablespoons vegetable oil 6 corn tortillas, torn into small pieces ½ white onion, diced small (1 cup) 1 large poblano chile, seeded and diced small (1 cup) 1 medium tomato, diced small (1 cup) coarse salt and ground pepper 8 large eggs, lightly beaten ½ cup grated cheddar cheese (2 ounces) salsa or hot sauce (optional), for serving Directions In a large nonstick skillet, heat oil over medium-high. Add tortillas and cook, stirring frequently, until golden and crisp, about 6 minutes. With a slotted spoon, transfer to paper towels to drain. Discard 1/3 of the oil from skillet. Add onion and chile and cook until onion is soft, about 5 minutes. Add tomato and cook until it begins to break down, 2 to 3 minutes. Season with salt and pepper. Add eggs, tortillas, and cheese and cook, stirring constantly, until eggs are set, about 3 minutes. Serve with salsa or hot sauce if desired. Originally appeared: Everyday Food, September 2010 Rate It PRINT