Mushroom and Leek Migas

From the kitchen of SteakNPotatoesKindaGurl

• 4 (5-inch) corn tortillas
• 1 and 1/4 cups vegetable oil, divided
• 10 large eggs
• 1/4 cup heavy cream
• salt and freshly ground black pepper to taste
• 8 oz brown baby bella crimini mushrooms, brushed clean, sliced
• 1 leek, ends removed, chopped
• 2 tablespoons fresh garlic, minced
• 1 cup Manchego cheese, shredded

To prepare the corn strips, cut the tortillas in half and then slice them into thin strips (1/2-inch to 3/4-inch wide). Heat 1 cup of vegetable oil in a large, heavy-bottomed saute pan over medium-high heat. Working in batches, fry the tortilla strips for 1-2 minutes, flipping the pieces as they fry and removing the crispy, browned strips to a paper towel-lined baking sheet to drain and cool.

Whisk the eggs and heavy cream together in a large bowl and season liberally with salt and pepper. Set aside.

Rinse out the pan used for the tortilla strips and warm the remaining 1/4 cup oil over medium heat. Saute the mushroom slices for approximately 3 minutes or until tender and fragrant. Add the leek and saute for an additional 2 minutes. Add the garlic and saute for 1 more minute. Pour in the egg mixture and cook, stirring constantly in a circular motion until eggs solidify, stir in the fried tortilla strips. Continue cooking, stirring frequently, until eggs are light, fluffy, and cooked through.

Remove from heat, top with the cheese, and serve immediately.

http://steaknpotatoeskindagurl.blogspot.com/2013/10/mushroom-and-leek-migas.html