Step 1

Tear 7 to 10 corn tortillas into 1-inch pieces. Whisk 6 large eggs with 3/4 teaspoon of the kosher salt in a medium bowl until lightly beaten.

Step 2

Heat a large cast-iron skillet over medium-high heat until hot. Add 3 tablespoons canola oil and wait a few minutes for oil to heat through — to test it, add a piece of tortilla. If it sizzles and turns golden-brown once flipped over after a few seconds, it’s ready.

Step 3

Add the remaining tortillas to the pan and season with the remaining 1/2 teaspoon kosher salt. Cook, stirring often, until they crisp up and start to make scraping sounds against the pan, about 8 minutes.

Step 4

Reduce the heat to medium and pour in the eggs. Cook, stirring and scraping the bottom of the pan, until the tortillas are slightly more dry and no longer glossy, 2 to 3 minutes. Serve immediately, as this doesn't reheat well and should be eaten right away.