- Tortilla (corn tortilla) - 4 pieces
- Jalapeno pepper - 1 piece
- Tomatoes - 4 Pieces
- Green pepper - 1 piece
- Red pepper - 1 Piece
- Bow - 1 piece
- Eggs - 12 pieces
- Grated cheese - 1 cup
- Cilantro (sliced) - 1/3 cup
- Butter - 1 Art. a spoon
- Olive oil - 1 st. a spoon
- Salt, pepper - - To taste
- Milk - 40 Milliliters
Let's start with the preparation of vegetables. Chop the jalapeño pepper and cut it finely, the remaining peppers, onion and tomatoes - larger. Cheese is rubbed on a large grater. Whisk eggs with a small amount of milk. Tortillas in turn fry in a small amount of oil until crisp on both sides. Crispy tortillas cut into small cubes. Melt in the same skillet butter, put peppers and onions in it. Cooking for medium heat for 3-4 minutes, until the transparency of the onion. Add the tomatoes, cook another 1 minute. Then reduce the fire to a minimum, add the cut into the frying pan and jalapeno. After another 30 seconds, pour the egg mixture into the pan. We cook the dish on low heat, sometimes stirring, until the egg mixture is ready. When the egg mixture is ready (some like more liquid, others - on the contrary, so start from your own taste, not from my recommendations), we add cheese and cilantro to the pan. Stir - and remove from heat. It remains only to wish you a pleasant appetite!
Servings: 6