INGREDIENTS
4 Tbsp. canola oil, divided
1 bell pepper, julienned
1 medium onion, julienned
1 jalapeno or serrano chile, sliced
2 cups leftover french fries
2 Roma tomatoes, diced
8 eggs, beaten
Kosher salt to taste
Fresh corn tortillas, for serving
Sour cream, shredded cheese, minced onion and cilantro
PREPARATION
• In a large pan over medium-high heat, add 2 tablespoons oil and saute the bell pepper and onion 5 minutes. Add the jalapeno and saute until the pepper and onion begin to soften and brown, 5 to 7 minutes. Add the fries and the remaining 2 tablespoons oil and saute until fries start to crisp and brown, 3 to 4 minutes. Add the tomatoes and toss to incorporate.
• Add the eggs to the pan and season to taste with salt. Using a rubber spatula, scramble the eggs and vegetables together, stirring often, until the eggs are just set, 3 to 4 minutes.
• Serve on corn tortillas with the sour cream, shredded cheese, onion and cilantro, if desired.
This article appears in October 2015.