Ingredients

• 12 large eggs, lightly beaten
• 6 cups good-quality corn tortilla chips
• 1 medium onion, chopped
• 2 tablespoons olive oil
• 1/2 pound Mexican chorizo (fresh sausage), casing discarded, or 7 ounces Spanish chorizo (cured sausage), cut into 1/2-inch pieces
• Accompaniment: bottled green salsa

Instructions

1. Stir together eggs and tortilla chips.
2. Cook onion in oil in a 12-inch heavy nonstick skillet over medium heat, stirring, until softened. Add chorizo and cook, breaking up any lumps, just until fresh sausage is no longer pink, about 3 minutes, or dried is heated through, about 1 minute.
3. Add egg mixture and cook over medium-high heat, stirring frequently, until set but still moist, 2 to 3 minutes.