Migas

Method

1. fry5 min
   medium-high, until golden and rigid
   tortilla strips in the oil, stirred until they crisp — this is the founding act of migas: the strips must be fully crisp NOW because the eggs will spend the rest of the recipe softening them back, and strips that start soft end as mush
2. saute3 min
   medium, in the same pan
   + onion + jalapeño until the onion softens at the edges, tomato for the last minute — the tomato goes late and briefly; cooked long it wets the pan and the eggs scramble in tomato water
3. cook3 min
   medium-low, eggs in, folded slowly
   eggs whisked with salt poured over everything, folded in slow sweeps as they set around the strips — the target texture is soft curds clinging to half-crisp tortilla; some strips stay crunchy, some have surrendered, and that gradient is the entire point of the dish
4. top2 min
   off heat, cheese melting in the residual heat
   cheese folded through off the flame, salsa and the rest at the table — migas waits for no one; it is at its best in the ninety seconds after the cheese melts, ideally straight from the pan