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• 3 tablespoons vegetable oil
• 4 corn tortillas, cut in thin strips
• 2 tablespoons butter
• 1/2 cup chopped tomato
• 1/4 cup finely chopped onion
• 1 small green chilli, seeded and chopped
• 4 eggs, beaten until frothy
• Salt to taste

• Heat 3 tablespoons of vegetable oil and sauté the tortilla strips. Drain on paper towels or brown paper.
• Heat butter in skillet; sauté the chopped tomato, onion and green chilli for about one minute. Put tortilla strips back into the skillet.
• Pour beaten eggs into the skillet over other ingredients and cook, stirring often, until mixture sets. Sprinkle with salt to taste.