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Ομελέτα Με Τραγανές Τορτίγιες


Degree of difficulty


Preparation time

10 minutes

Cooking Time

20 minutes




  • 2 tablespoons olive oil
  • 4, 6-inch corn tortillas
  • 1 onion, diced
  • 1 poblano chile, seeded and diced
  • 1 red bell pepper, seeded, deribbed, and diced
  • ½ teaspoon chili powder
  • Kosher salt and freshly ground black pepper
  • 3 plum tomatoes, diced
  • 2 garlic cloves, minced
  • 1 serrano chile, seeded and minced
  • ½ cup vegetable broth, plus more as needed
  • 4 eggs
  • 2 tablespoons milk
  • 2 tablespoons minced fresh cilantro
  • 2 ounces Cotija or grated Monterey Jack cheese
  • Hot sauce for serving


  1. Gradually heat a 12 Inch Skillet over medium-high heat, and add olive oil. When the oil shimmers, add two of the tortillas and fry them until crispy, about 1 minute per side. Transfer the tortillas to a paper towel-lined plate. Repeat with the remaining tortillas. Set aside.
  2. Add the onion, poblano, bell pepper, chili powder, ½ teaspoon salt, and a few grinds of pepper to the hot pan. Sauté until the vegetables begin to soften, about 3 minutes. Add the tomatoes, garlic, and serrano and sauté until the tomatoes start to break down, about 1 minute. Add the vegetable broth (it will spatter) and cook, stirring, until the vegetables are tender but still have a little bite, 2 minutes longer. If the broth evaporates and the vegetables are still tough, add more broth and cook a few minutes longer. The mixture should be saucy but not brothy.
  3. In a medium bowl, whisk together the eggs, milk, ¼ teaspoon salt, and a few grinds of pepper.
  4. Cut the tortillas into bite-sized pieces and stir them into sauce. Once they've warmed up, pour the eggs evenly over the top and, with a spatula, gently fold them into the sauce. Continue to fold the eggs into the sauce, allowing the uncooked eggs to flow to the bottom of the pan. Cook until the eggs set, about 1 minute longer. Stir in the cilantro.
  5. Transfer the migas to heated plates. Sprinkle with cheese and serve with hot sauce on the side.
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