Heat one inch of frying oil in a large skillet over medium-high heat. While the oil is heating up, whisk the eggs, 1 teaspoon kosher salt, and garlic powder in a medium bowl and set aside.

Add the corn tortillas to the skillet and fry until crispy, about 2-3 minutes. You may have to work in batches depending on the size of your skillet. Transfer the fried tortilla chips onto a plate lined with paper towels to soak up any excess oil. Season with the remaining ½ teaspoon of kosher salt and set aside.

In a separate large skillet, heat the olive oil over medium heat. Add the onion, jalapeño, and tomato and sauté until soft and tender, about 5-7 minutes.

Add the tortilla chips into the vegetable skillet and gently fold to combine the ingredients together.

Add whisked eggs and fold them into the crispy tortillas and vegetable mix. Cook for about 2 to 4 minutes, until the eggs are fully cooked and no longer runny, gently folding to mix in the eggs.

Remove from heat, taste and season with more salt to taste. Serve with chopped cilantro, queso fresco, or Mexican crema if desired.