The breakfast dish that connects 3 generations of my family

In American popular culture, weekend mornings often consist of stacks of impossibly fluffy pancakes, crispy hash browns, and platters of wavy bacon. But when my siblings and I were growing up in suburban Orange County, California, on any given Sunday, you’d be more likely to find us ripping up tortillas over a skillet of hot oil — under the watchful eye of my father, who was on standby with a bowl of scrambled eggs, ready to douse the jagged little triangles at exactly the right moment.

Tortilla eggs, as my grandpa (or jichan, as I called him) dubbed them, is one of those dishes that’s as basic as a dish can be, but no less delicious for it.


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