Migas

Edwin and I have started a tradition of cooking on Sundays. Remember when we spent 3 hours making gnocchi? Sunday. Risotto? Mostly Sundays. This Sunday was no exception. For brunch we made migas! Migas is a breakfast meal I discovered on South Padre Island during our first year in the valley. Since then, I've ordered migas just about every time we've gone out for breakfast. Last weekend in Austin, I had migas for breakfast 3 days in a row. My love for migas is real. The best part is, Edwin's migas are better than any I've tried in a restaurant!!! Seriously, they were mouth-watering good. In case you want to try them yourselves (which you should), here is the how-to:

To get started, chop up some onion, jalapenos (or serrano peppers) and tomatoes. Take out the seeds and rinse the peppers unless you want your mouth to go up in flames. Which, maybe you do, and that is okay. To each his (or her) own.

Add some butter or olive oil to your pan and saute the veggies. Start with the onions so they have extra time to get soft. To give the onions some flavor and a little bit of color, Edwin added paprika (3 dashes), chili powder (2 dashes), and some oregano near the end. We also added some garlic while the serrano peppers were cooking because we love garlic. Add the tomatoes right at the end so they don't get too cooked.

While the veggies are in the saute pan, make homemade tortilla crisps! That's right folks, we don't kid around. Cut up some corn tortillas into small strips. Add some oil (we used canola) to a pan and throw the tortilla strips in. We used med-high heat. Once the strips are crispy take them out and dry them on a paper towel.

Once you feel your veggies are ready to go, add beaten eggs to the pan. I think we used 6 eggs, and that was a lot for 2 of us (although we almost finished it off). Edwin added a little milk to the beaten eggs before adding them to the pan, although upon further reflection he thinks he would skip that step next time.

Once the eggs are cooked, add swiss cheese. This step is what separates the good from the best. Some migas I have eaten are topped with cheddar cheese, or other types. No no. Swiss is what really makes the migas realize their full potential. We tore up some pieces of pre-sliced Swiss cheese and put it on top of the egg mixture in the pan. Once it was a little melty, Edwin mixed it all up. Voila. We are almost there. Edwin also threw in a few of the tortilla strips while melting the cheese in order to soften them up.

After completing the oh-so-important swiss cheese step, serve it up! Add the homemade tortilla strips just before eating for that satisfying crunch! Salsa optional. And there you have it faithful readers. Pure goodness. Enjoy :)