1 corn tortilla
handful cheddar cheese
desired toppings (black beans, salsa fresca, guacamole, (I made a sweet potato hash with salsa and black beans and onions)
First you heat a 6-inch corn tortilla in an oiled pan.
When it is golden brown underneath, flip it over. (Don’t worry, you’ll brown it a bit more in a moment.)
Sprinkle some shredded cheddar over the browned side and let it melt a bit. I like to use about half an ounce per tortilla.
Break a single egg over the melting cheese.
Don’t worry if it rolls over the edges, that’s all part of the tasty mess of it. Season it with salt and pepper.
When the white is about halfway set (i.e., the edges and some of the egg on the tortilla), flip the whole thing over. For me, this is when the mess always strikes as the yolk is just itching to run off the spatula as I flip it.
Cook it for a few minutes on the other side, flip it back onto a plate and you’re done. All there is left to do is decorate.
Salsa Fresca Recipe
2 large fresh ripe tomatoes, chopped
1/2 large white onion, peeled and minced
1/4 teaspoon minced raw garlic, or to taste
1 habanero or jalapeño pepper, stemmed, seeded and minced, or to taste
1/4 cup chopped cilantro leaves
1 tablespoon fresh lime juice or 1 teaspoon red-wine vinegar
Salt and freshly ground pepper
Combine all ingredients, taste and adjust seasoning as necessary.
Let the flavors marry for 15 minutes or so before serving, but serve within a couple of hours.