Step 1

Preheat the oven to 300 degrees F.

Step 2

Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the scallions and serrano chiles and sauté until softened, about 2 minutes. Add the corn, tomatoes and canned chiles and cook until the corn is cooked through and the tomatoes have softened, about 3 minutes.

Step 3

Meanwhile, in a large bowl, whisk the eggs. Add the tortilla chips, cilantro, salt and pepper. Pour the egg mixture into the skillet and top with the cheese.

Step 4

Transfer to the oven and bake until lightly browned and fluffy, about 20 minutes. (Note that the temperature is low, and this recipe cooks longer than a typical frittata; I find that cooking eggs low and slow results in better flavor and texture.)

Step 5

Cut into wedges and serve with the sour cream and salsa.