Huevos en Torta

• 1/4 cup lard (preferred) or neutral oil
• 4 eggs
• Salt and pepper
• 2 tablespoons mint, preferably spearmint
• 2 tablespoons chopped onion

1. Heat the lard or oil in a 10-inch cast-iron or nonstick skillet.
2. Meanwhile, beat the eggs with the remaining ingredients.
3. When the oil is shimmering but not quite smoking (you can test it with a drop of the egg it will sizzle and puff up), add the egg mixture all at once.
4. It will puff up and begin to brown.
5. As it does, turn it (in sections, though you can try to turn it all at once), so that uncooked parts brown as well.
6. Serve hot, with tomato salsa if you like.

lard, eggs, salt, mint, onion

Taken from cooking.nytimes.com/recipes/12769 (may not work)