Recipe - Festival Eggs

One fourth cup Margarine Or Butter
One fourth cup Vegetable Oil
6 Tortillas; Flour, *
One half cup Onion; Chopped, 1 Md
6 Eggs; Large
2 cup Tomatoes, Chopped, 2 Md
1 Jalapeno Chile; Seed & Chop
2 tablespoon Cilantro; Fresh, Snipped
One fourth teaspoon Salt
One fourth teaspoon Pepper
2 ounce Colby Cheese; Shredded,One half C

* Flour Tortillas should be 7 to 8inches in diameter and cut into
~
Heat the margarine and oil in a 10inch skillet over medium heat until hot.
Add the tortilla strips and onion; cook, stirring occasionally, until the
tortillas are brown. Mix the remaining ingredients except the cheese and
pour into the skillet. As the mixture begins to set at the bottom and
sides, gently lift the cooked portion so that the uncooked eggs can run
under the cooked portion. Avoid constant stirring. Turn the egg mixture,
cook until the eggs are all cooked through but still moist, 3 to 5 minutes.
Sprinkle with the cheese and serve.

Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/momisc.zip