Cook.Eat.Write.Repeat: Migas by Gwendolyn Lopez

Kaitlyn Rosas, Multimedia Editor

Recipe by Gwendolyn Lopez (UTSA Honors College Student)
• Two eggs
• Butter
• Vegetable oil
• Salt
• Pepper
• Two corn tortillas
Cooking instructions:
1.) Start by heating your pan to medium heat and pour enough oil to cover the bottom of the pan. How much oil you use will depend on how many tortilla chips you’d like to make. Let this sit until the oil is hot enough.
2.) While the pan is heating up, you can start prepping your eggs and tortillas. You can begin by whisking your two eggs in a small bowl with a pinch of salt and pepper (or however much you’d prefer). Next, you will cut the two tortillas into smaller pieces such as squares or triangles for your chip size.
3.) Once the oil is hot enough, add your corn tortilla pieces to the pan. Watch and take care of them by flipping them until they are a crispy golden color.
4.) If there is too much oil leftover in the pan you can take it off the heat and strain it into a glass jar, or use a napkin to dab the oil up from the pan (when using the napkin method, make sure to take safety precautions because the pan is hot).
5.) Lower the heat below medium to a 3 or 4 and add a slice of butter to the pan containing the chips. Slowly pour in your eggs to the pan and mix gently with the chips. Wait until the eggs are fully cooked to plate your meal and then you are finished!
Videos courtesy of Gwendolyn Lopez
Video editor- Kaitlyn Rosas
Multimedia Editor- Kaitlyn Rosas
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