Heat the vegetable oil in a large pan and add the corn tortillas. Fry them lightly in the hot oil until they crisp up, flipping a bit, about 4-5 minutes.
Remove them from the pan and set them into paper towels to drain. Sprinkle them with a bit of salt while they are hot.
Next, add the peppers and onion to the hot pan and cook them down about 5 minutes.
Stir in the tomato, then pour in the scrambled eggs. Sprinkle with salt and pepper and stir.
Cook the eggs, stirring here and there, about 2-3 minutes, or until the eggs just begin to set.
Remove from heat and stir in the reserved crispy tortillas and shredded cheese.
Top with spicy chili flakes, extra sliced peppers.
Enjoy!
