10th April 2015
Words: Adam Park
Photographs: James Scheuren
A handful of tortilla chips or tacos slightly crumbled (it’s better if they’re stale)
3 tbsp vegetable oil
A large handful of brussels sprouts (approx 500g), chopped
A bunch of kale (approx 500g), chopped
A small handful of grated Cheddar cheese
Salt and pepper to taste
6 flour tortillas (corn will do fine)
Sauté the brussels sprouts in the vegetable oil until softened, then set aside.
Melt the butter in a frying pan and add the crumbled chips for 1 minute – this will bring out the corn flavor. Then add the chopped kale for a further 2 minutes, stirring.
Whisk the eggs and add them to the pan with the chips, the kale and the sautéed brussel sprouts. Stir gently, just as you would if you were making scrambled eggs, breaking up the chunks while also letting them firm up.
Take the pan off the heat and, if you are using a gas cooker and fancy some fun, heat the tortillas by lying them over the naked flame for a few seconds on either side. Otherwise, heat them on a frying pan.
Spoon some migas into the centre of the tortilla and roll it up to eat.