Chilaquiles

So our first recipe to share is from Mark Bittman's cookbook. Steve was at a friend's house, flipping through this cookbook when he found this recipe for chilaquiles. Apparently, there are many different variations on this traditional Mexican dish, but the base of all of them is bits of fried tortilla. This especially grabbed Steve's attention because we were in the possession of some stale tortillas that were no longer good for anything else. All you need for the recipe are some tortillas and eggs. It turned out really tasty, despite it's simplicity.

Chilaquiles (Scrambled Tortillas)
6 small corn tortillas (stale is fine)
1/2 cup corn oil or olive oil
4 eggs
2 tablespoons cream or milk
salt/pepper

Cut tortillas in half, then in 1-inch strips. Put oil in skillet over medium high heat. When hot (not smoking) fry strips until golden brown and crisp. Work in batches to prevent crowding. Use slotted sppon, place on paper towel. Lightly beat eggs with salt, pepper, and other seasonings, if you choose. Pour off oil from pan. Turn to medium heat. Add eggs and fried tortilla bits, stirring frequently. To make spicy, add scallons or chiles to eggs. Top with salsa, cheese, hot sauce, etc.

(From How to Cook Everything Vegetarian by Mark Bittman)