Cut the Tortilla: Start by cutting the tortilla into thin strips. These will be mixed into the egg mixture, giving the dish a unique texture.

Mix the Eggs and Milk: In a large mixing bowl, crack 3 eggs and whisk them together with 120 g of milk. Add a pinch of salt and ground black pepper to taste. Whisk the mixture until it’s smooth and well-combined.

Combine with Tortilla Strips: Add the tortilla strips to the egg and milk mixture, stirring to coat the strips evenly. Let it sit for a minute to allow the tortillas to absorb some of the egg mixture.

Grate the Cheese: Grate 60-100 grams of cheese (you can use cheddar, mozzarella, or any cheese of your choice). Set aside for topping the skillet.

Slice the Tomato: Slice the tomato into thin rounds. The tomato will add freshness and a slight tang to the dish.

Preheat the Pan: Place a non-stick skillet over medium heat and grease it lightly with oil or butter.

Add the Egg Mixture: Pour the tortilla and egg mixture into the preheated pan, spreading it out evenly across the bottom.

Top with Tomato and Cheese: Place the sliced tomatoes over the egg mixture, evenly distributing them across the surface. Sprinkle the grated cheese generously on top.

Cover and Cook: Cover the skillet with a lid and reduce the heat to low. Let the tortilla egg mixture cook for 10-15 minutes, or until the eggs are fully set and the cheese is melted. Check the bottom occasionally to make sure it isn’t burning.

Garnish with Herbs: Once the tortilla egg skillet is fully cooked, remove it from the heat and sprinkle freshly chopped basil or parsley over the top.

Serve: Slice the tortilla egg skillet into wedges and serve hot. This dish pairs well with a simple side salad, avocado slices, or even toast.