• 6 tablespoons salad oil
• 4 corn tortillas, cut in thin strips
• 1/2 cup chopped tomato
• 1/4 cup chopped white onion
• 1 small green chile, seeded & chopped
• 4 eggs, beaten with salt until frothy

1. Heat half the oil and saute the tortilla strips.
2. Drain.
3. Heat remaining oil in skillet and stir-fry the chopped tomato, onion and green chile 30 seconds.
4. Put tortilla strips back into the skillet.
5. Pour beaten eggs into the skillet over other ingredients and cook, stirring often, until mixture sets.

   Serve with refried beans and garlic toast.

   Serves 4.