Heat the vegetable oil in a small 8”/20cm skillet over medium high heat. Cut or break the tortilla into small bits, approximately into ½”/1 cm squares. Add the tortilla pieces to the hot vegetable oil and allow to crisp for 2-3 minutes.

Remove the skillet from the heat and allow to cool slightly. Meanwhile, crack the eggs into a mixing bowl and scramble until the eggs turn to a lemon color.

Return the skillet to a low heat on the stove. Add the scrambled eggs to the skillet with the tortilla bits. Stir to combine well and allow the eggs to cook slowly so that they are tender, about 2 minutes.

Serve the Migas con Huevo immediately once they are cooked.