(by Karen Gonzalez)
1/2 c. corn oil
6 corn tortillas, stacked and cut into 1-inch squares
salt to taste
salsa and/or avocado
Heat corn oil in a large frying pan.
Test the oil by adding one square of tortilla, if it starts to fry, oil is ready,
Add remaining tortillas and fry until browned and crispy.
Add salt and stir to coat tortillas.
Crack the eggs right on top of the tortillas and mix, scrambling the eggs and tortillas together until eggs are cooked.
Serve with salsa and/or avocado.
(Read Better Than Nothing, the story that accompanies this recipe.)