Enchilada Scrambled Eggs

For the enchilada scrambled eggs recipe, place the tomatoes, half the onion, garlic, chilli and salt in a food processor and puree. In a heavy-bottomed saucepan, heat a tablespoon of vegetable oil, pour in the tomato puree and place over medium heat. Simmer the tomato puree, stirring occasionally, until reduced.

Heat the rest of the vegetable oil in a frying pan and fry the tartillas on it, a few seconds on each side, until softened. Transfer the warmed cakes to a paper towel, fold them in a pile and cover with a film so that they become soft and can later be rolled up.

Pour finely chopped onion into the pan with the remaining oil and fry until translucent. Add lightly beaten eggs to the onion and fry, stirring constantly and often so that they do not become dry.

Place the egg mixture on each tortilla and roll up. Put enchilada on a plate, top with tomato sauce, then with heavy cream, sprinkle with grated cheese and chopped lettuce. Garnish with red onion rings and serve immediately.