Cook The Book: Migas

Begin by roughly chopping the onion, bell peppers, and tomatoes. Finely dice the fresh jalapenos, removing white membranes and seeds, using disposable gloves to protect your hands.
In a bowl, lightly beat the eggs and half-and-half. Lightly season with salt and pepper.
Finally, in a small skillet, fry the corn tortillas in canola oil until just barely crisp. Don't overbrown.
Fry them just until they're no longer floppy.
Drain the fried tortillas on a paper towel, then place on a cutting board. With a sharp knife, cut the tortillas into strips.
Then turn them in the other direction and cut into large squares. Set aside.
In a skillet, over medium-high heat, cook the onion and bell peppers in the olive oil and butter until they develop a little color.
You want the veggies to have some brown and black areas, but not be soggy or soft.
Next, throw the tomatoes in the skillet and cook for 1 minute.
Then throw in the tortilla chips and the jalapenos. Stir the mixture and reduce the heat to low.
When the skillet has cooled slightly, pour in the egg mixture.
With a spatula, very gently fold the mixture together, allowing the eggs to cook slowly. Do not stir the mixture, just turn it lightly.
When the eggs are cooked, throw in the cheese and plenty of chopped cilantro. Taste to check the seasoning, adding more salt, pepper, or cheese as needed. I always add cheese, it's a habit of mine.
Top with a dollop of sour cream and serve on a plate with orange slices or other fresh fruit.