Cut the corn tortillas into small cubes or strips—whichever you prefer. Make sure they’re relatively uniform in size for even frying.

In a large skillet, heat oil over medium-high heat. Working in two batches, fry the tortilla pieces until they are crispy and golden brown. Remove and drain on paper towels. While they’re frying, take a moment to dice your veggies.

Remove excess oil from the skillet, leaving about 1 tablespoon. Add the diced onion, tomato, and jalapeño. Cook over medium heat until the onions are translucent and the tomatoes have softened, about 5–7 minutes.

In a bowl, beat the eggs with a splash of milk. Season with a pinch of salt and pepper. The milk adds a creamy texture, but you can skip it for a firmer scramble.

Add the fried tortilla pieces back to the skillet with the cooked vegetables. Mix everything well to combine. Pour the beaten eggs over the mixture and stir gently until the eggs are cooked through but still soft—about 3–5 minutes.

If using cheese, sprinkle it over the top just before serving. Let it melt slightly from the heat of the dish, or cover the skillet briefly to speed up the melting.