Nigella's menu is extensive indeed, but I settled on this dish for my entry for the next Weekend Cookbook Challenge, hosted this month by Foodie Chickie.
Nigella's Mexican scrambled eggs
2 tablespoons olive oil
2 soft corn tortillas
1 firm tomato, seeded and roughly chopped
2 spring onions, white parts roughly chopped and green parts sliced for garnish
3 jalapeños, seeded and chopped
4 eggs, beaten
1/4 teaspoon sea salt
Heat a frying pan over medium heat. When hot, pour in the olive oil, wait a few seconds, then swirl around to coat the bottom of the pan. Roll up the corn tortillas into a sausage shape, then snip them into 1/3-inch strips with a pair of kitchen scissors right into the frying pan.
Stir fry the tortillas with a wooden spoon for about 5 minutes until crisp and golden. Remove with a slotted flipper to a bowl and set aside.
Reduce the heat to medium-low and toss in the tomato, the white parts of the spring onions, and the jalapeños, and stir fry for one minute. Pour in the beaten eggs along with the salt. Gently move everything around in the pan for a few minutes until the eggs begin to set.
Remove the pan from the heat, add the tortillas and continue to stir until done to your liking, and serve hot with the green slices from the spring onions as garnish.