Mexican Tortilla Scramble
This Mexican Tortilla Scramble is a comforting, protein-packed meal that brings bold flavors and wholesome ingredients to your plate. Inspired by my childhood growing up in a Mexican-Puerto Rican household, this dish is a nostalgic favorite my mom used to make for me all the time.
Ingredients
- 2 Eggs
- Salt and pepper to taste
- 1/2 tsp Paprika
- 1/2 tsp Oregano
- Garlic powder to taste
- 2 Beef hotdogs (preferably uncured) cut into slices
- 3 Corn tortillas cut or torn into bite sized triangles or strips
- A handful of Fresh spinach
- 1 tbsp Ghee or oil of choice
- Cotija cheese crumbled, to taste
- 1/2 Ripe avocado sliced
- 1 tbsp Greek yogurt optional for serving
Instructions
Heat the Ghee
- Heat the ghee in a large skillet over medium heat.
Prepare the Tortillas
- While the pan heats, tear or cut the corn tortillas into bite-sized triangles or strips, about 1–2 inches each.
Cook the Hotdogs
- Add the sliced hotdogs to the skillet and cook until browned and crispy, about 3–4 minutes.
Cook the Tortillas
- Add the tortilla pieces and cook, stirring occasionally, until they soften and crisp slightly, about 2 minutes.
Sauté the Spinach
- Add the spinach and sauté until wilted, about a minute.
Scramble the Eggs
- Crack the eggs into the pan, scramble them with the other ingredients, and cook until they reach your desired level of doneness.
Season
- Season with salt, pepper, garlic powder, paprika, and oregano, then remove from heat.
Add Toppings
- Top with crumbled Cotija cheese and sliced avocado.
Serve
- Serve with a side of Greek yogurt for added creaminess.
Enjoy
- Enjoy your nutrient-dense, satisfying tortilla scramble!