I want a recipe for spanish 'Migas'

Migas

Ingredients:
5 corn tortillas
2 T. canola oil
1/3 c. chopped onion
1 clove garlic, minced
6 large eggs, beaten
1/2 c. shredded low- or nonfat cheddar cheese
1/2 c. mild chunky-style salsa (medium or hot for a zestier dish)
1/4 c. chopped cilantro (optional)
salt and pepper to taste

Stack and cut tortillas in half. Cut halves in triangle-shaped thirds for 30 pieces total. Spread tortilla pieces on a nonstick or slightly greased cookie sheet and bake in the middle of a preheated 400-degree oven for about 10-12 minutes, flipping the pieces after the first 5-6 minutes. Watch these closely, as they can easily burn. When done, tortillas should be golden and chip-crisp, but not scorched. Remove from the oven and set aside.

In a large nonstick frying pan, heat oil over medium-high heat. Add onion and garlic and cook until fragrant, about 1 minute. Add the tortillas to the pan and stir occasionally to coat them slightly with the oil. Continue for about 2 minutes (longer if you want to harden the tortillas further). Reduce to medium heat and add the beaten eggs to the tortilla mixture. Cook as you would scrambled eggs, stirring the eggs occasionally and incorporating them with the crisp tortillas.

Just before eggs are cooked to the desired consistency, add cheese evenly and stir to encourage melting. Lightly salt and pepper eggs at this point if you wish. Right before serving, gently stir in salsa and cilantro. Serve immediately. Makes 3-4 generous servings.

Note: Amounts of onion, garlic, cheese and salsa can easily be altered to suit individual tastes