2 thick slices bacon
3 tablespoons safflower or canola oil
6 leftover corn tortillas, slightly dried and torn into 1 - 1 1/2 pieces
1/2 medium white onion, finely chopped
3 cloves garlic, minced
2 fresh jalapeno chiles, seeded and finely chopped
1/2 red bell pepper, seeded and finely chopped (optional)
6 ripe plum tomatoes, coarsely chopped
1/2 teaspoon cumin
4 eggs, lightly beaten
1/2 cup grated Monterey jack or white cheddar cheese
sea salt and freshly ground black pepper

Directions:
Place the bacon in a small cold skillet and cook slowly until it is crispy. Remove the bacon strips and drain on absorbent paper. The bacon can be fried in advance and set aside.

In a large, heavy skillet, warm the oil over medium high heat and quickly fry the tortilla pieces, about a handful at a time, until very lightly gold. They should be rather crispy but sill chewy. Remove and drain them on absorbent paper. Continue cooking in batches until all the tortilla bits are fried. The tortillas can be fried ahead and set aside.

Add the onion, garlic, chiles, and bell pepper, and cook until the onions are slightly yellow and the chiles are tender. (It may be necessary to add more oil.) Crumble the bacon and stir it in along with the tomatoes and cumin. Cook several minutes, then add the tortilla pieces, mixing in thoroughly.

Pour the eggs over the tortilla mixture and stir in the cheese and salt and pepper, to taste. Continue to stir gently until the eggs are just set and the cheese has melted. Serve immediately.

Serves 2 or 3.

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