Dice four half-inch slices of Spanish chorizo and set aside.
Beat three eggs with a drop of milk and add to your warm but not hot non-stick skillet. Slowly raise the heat and just as the eggs are thickening add the chorizo. This will release the oils and infuse the eggs.
Cook until eggs are scrambled to your liking and serve in a warmed tortilla with sliced tomato and a sprig of fresh cilantro.
My kids had already eaten breakfast when I threw this together and I had to fight them off me and barricade myself in my office so they wouldn’t mug me for it!