4 corn tortillas, cut into 1 cm by 2 cm strips
2-3 tbsp oil (or more to taste)
4-5 large eggs
2-3 tbsp cream (optional)
6-8 scallions, sliced
1 tsp minced garlic
Heat the oil in a large skillet over medium heat. Add tortilla strips and cook until desired crispness, shaking the skillet often. (I cooked them until very crispy. They do soften a bit when you add the eggs.) In the meantime, whisk together eggs, cream (if using), salt, and cayenne pepper. Once the tortilla bits have reached the desired crispness, turn heat to low. Add scallions and garlic, and cook for 1 minute. Add the egg mixture and let set, stirring from time to time.