In a medium nonstick frying pan, heat oil on an over medium heat. When the oil is hot, add the corn tortillas and fry just until crisp, about 2 minutes. Remove to a paper towel-lined plate to drain, and set aside.
2 Tablespoons vegetable oil, 6 corn tortillas
In same frying pan, add the onion and jalapeño. Cook on medium-high heat until they start to soften up. About 1 minute.
¼ of a medium onion (about ⅓ cup), 1 large jalapeño
Add the tomato and cook for another minute. Season the veggies with a pinch of salt and black pepper.
1 large roma tomato (or about ⅓ cup of any tomato)
While the veggies are cooking, add the eggs to a bowl, season with salt, pepper and add water. Whisk with a fork until smooth.
4 large eggs, ¼ teaspoon kosher salt (plus a pinch for the veggies), ¼ teaspoon black pepper (plus a pinch for the veggies), 1 Tablespoon water
Lower the heat to medium, add crispy tortillas back in the pan and the egg mixture, and let sit for about 30 seconds or until it starts to set on the bottom. Gently stir to mix the eggs with the tortillas and veggies.
Cook eggs until set or they reach your desired consistency.
Serve immediately, add salsa, hot sauce and any other desired toppings.