Have you ever had a Migas?  If you have, you know they are really breakfast soft tacos with a twist.  To qualify as Migas, diced corn tortillas are fried until crisp in a little oil, then beaten eggs are added to the pan and scrambled.  From there, you can fill flour tortillas with this mix and whatever you have on hand, which hopefully includes cheese.  In the following version, we will make a potato and egg Migas with Cheddar cheese.

Migas, Amigo

 

Author: Dennis Killebrew

Prep time:  15 mins

Cook time:  6 mins

Total time:  21 mins

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Ingredients

• 4 Eggs
• 1 Tablespoon Milk or Half and Half
• 2 Corn Tortillas, Diced into ⅜" Squares
• 1 Tablespoon Canola Oil
• Salt and Pepper
• 1 Small Patato, Washed and Punctured 5 Times with a Fork
• Dash of Ground Cumin
• 2 Tablespoons Butter
• 4 Teaspoons of Prepared Tomato Salsa (Use as Much as You Like!)
• 1 Cup Shredded Cheddar Cheese
• 4 Flour Tortillas

Instructions

1. Heat a large skillet over medium high heat. Heat the flour tortillas on both sides in this pan just until browned spots begin to show. Remove the cooked tortillas to a plate and set aside.
2. Place the prepared potato in the microwave and cook at 100% for 2 minutes. Check for readiness by squeezing it with your hand -- be careful it will be hot ... if it is soft, it is ready. If not, turn the potato over and microwave for 1 more minute. Check again, repeat if necessary. Place the potato on your cooking board and chop it into small dice, which will mostly mash it. Add 1 tablespoon of the butter, the cumin and salt and pepper to taste; mix well and leave on cutting board.
3. Place a medium-size non-stick fry pan over medium heat and add the remaining butter and oil, allowing the butter to melt. Place the diced corn tortillas into the oil and fry until crisp, stirring occasionally. Feel free to increase heat to medium high if cooking is slow.
4. Beat the eggs in a bowl with the milk and salt and pepper to taste. Add to fry pan when the tortillas are crisp (not burned). Scramble eggs just like you normally do.
5. To assemble, place ¼ of the egg mixture lengthwise in the center of a flour tortilla, spread ¼ of the potato along the eggs, drizzle with the salsa and scatter ¼ of the cheese over all. Roll up the filled tortilla and place seam side down on another plate. If the tortilla is too full to roll, simply fold in half. Prepare the remaining Migas in the same way.
6. To serve, microwave each Migas for 20 seconds to melt the cheese. These are wonderful with fruit!

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