Mexican-style scrambled eggs

Ingredients

• 4 eggs
• 2 tomatoes
• 1/4 white onion
• 1 fresh green chilli
• 1 tbsp olive oil
• 1/2 tsp Xalte Original salt
• 4 corn tortillas

Method

1. 1Wash the tomatoes and the chilli. Peel the onion and chop it into small dice; cut the tomatoes into 1 cm dice.
2. 2Slit the chilli lengthways, take out the seeds if you want it milder and chop it finely. Wash your hands after handling it.
3. 3Crack the eggs into a bowl, add 1/4 tsp of the Xalte Original salt and beat them with a fork just until the yolk and white are combined.
4. 4Warm the tortillas in a frying pan with no oil over a medium-high heat, 30 seconds on each side, until soft and marked with a few toasted spots. Wrap them in a clean tea towel to keep them warm.
5. 5Heat the oil in a non-stick frying pan about 24 cm wide over a medium heat and cook the onion and chilli for 2 minutes, until the onion is translucent.
6. 6Add the tomato and the remaining 1/4 tsp of Xalte Original salt and cook for 3 minutes more, until the tomato softens and most of its juice has cooked off.
7. 7Pour in the beaten eggs, wait 20 seconds and stir with a spatula from the edges towards the centre for 2 to 3 minutes. They are ready when the egg has set into soft curds and nothing liquid is left.
8. 8Divide the eggs between two plates and serve them straight away with two warm tortillas per person.