Migas con Huevo

Cut the corn tortillas into thin strips, approximately 1 cm wide and 5 cm long.

Heat the vegetable oil in a large skillet or frying pan over medium-high heat. Once hot, carefully add the corn tortilla strips in batches, ensuring not to overcrowd the pan.

Fry the corn tortilla strips until they are golden brown and crispy, about 3-5 minutes. Remove them with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Season lightly with a pinch of salt.