Tortilla Eggs with Avocado and Lime

Olive oil
4 corn tortillas, cut into long narrow strips
2 tablespoons of finely chopped onion (more to taste if desired)
Salt and freshly ground black pepper to taste
6 eggs, beaten
1/3 cup (or more to taste) of crumbled farmers' cheese
1/3 cup (or more to taste) of your favorite salsa
1 avocado, sliced
Sour cream or plain Greek yogurt
Lime wedges

Film a large saute pan with the oil. Heat the oiled pan over medium-high heat.

When the pan is hot, add the tortilla strips and fry until they become crispy, about a minute. Don't move them around too much; allow them to crisp on one side and then turn them over.

Add the chopped onion and continue cooking until the tortilla strips are crispy and nicely browned.

Season to taste with the salt and the pepper.

Reduce the heat to medium.

Move the majority of the tortillas strips and onion to the sides of the pan, leaving about 3 inches clear in the center.

Pour the beaten eggs into the center of the pan and partially over the strips.

Allow the eggs to set, and then gently pull them apart, letting the uncooked egg to reach the surface of the pan and cook.

Once the eggs are firmly set, turn them in large pieces to finish cooking.

Place the eggs and tortilla strips on a serving dish and top with the cheese and then the salsa.

Lay the avocado slices over all and top with the sour cream or plain Greek yogurt.

Pass the lime wedges at service.