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One at a time, place all 6 of the tortillas directly over the flame of the burner over medium heat 20 to 30 seconds per side, until slightly charred.
Set 4 aside on a plate with a dish towel over them to keep them warm until ready to serve, cut the remaining 2 in half, then chop into 1/2 inch thick strips.
Place the eggs in a medium bowl, season with salt and pepper, and whisk to combine.
Heat 1 teaspoon of the oil in a 10-inch nonstick skillet over medium heat.
Add the 2 chopped tortillas and cook, stirring until crisp, about 4 minutes. Set aside.
Add the remaining oil to the skillet, then add the onion, tomato, jalapeño, cilantro and season with salt and pepper, cook until soft and translucent, about 4 minutes stirring.
When the onion is ready add the eggs and cook 3 to 4 minutes until the eggs are almost set, stirring a few times to scramble, then stir in the tortillas.
Stir and cook 1 more minute. Remove from heat and top with cheese, fresh salsa, avocado, hot sauce and cilantro for garnish.
Serve with warmed tortillas.