1. In a medium saucepan, add enough vegetable oil to come two inches up the side of the pan. Set the pan over medium-high heat and bring the oil to 350°. Once hot, add one tortilla and fry until crispy, about 2 minutes. Drain on paper towels and repeat with the second tortilla. When the tortillas are cooled slightly, cut them into bite-size pieces and set aside.

2. In a medium skillet set over medium heat, melt the butter. Add the red pepper, poblano and onion and cook until the vegetables have softened, about 4 minutes. Stir in the tomato, cilantro and reserved tortilla pieces.

3. In a medium bowl, beat the eggs and season with salt and pepper.

4. Add the eggs to the vegetables and tortilla and scramble until the eggs are done, about 5 minutes. Serve immediately.