6 corn tortillas
2 tbsp. shortening or salad oil
4 tbsp. butter
1/2 c. minced onion (fresh)
1 can (4 oz.) California green chilis, seeded and chopped
1 c. half and half
1 can (6 oz.) white sauce
8 eggs
1 tsp. salt
10 or 12 pork link sausages, cooked and drained
3 tomatoes, peeled, seeded and chopped
2 c. shredded Longhorn Cheddar cheese
Pitted ripe olives for garnish
Salsa

Cut tortillas in matchstick sized pieces. Heat shortening or oil and 2 tablespoons of the butter in electric frying pan at 350 degrees. Saute tortillas until crisp - about 5 minutes; push to edge of pan. Melt remaining 2 tablespoons butter in center and saute the onions and chilis, about 4 minutes.

In a bowl, gradually stir cream into white sauce until smooth. With a fork, beat in eggs and salt. Reduce heat to 250 degrees. Pour in eggs and cook stirring until softly scrambled, about 3 minutes. Tortillas will mix into eggs.

Distribute over top the sausages, tomatoes, cheese and olives. Cover and let stand until cheese melts, about 5 minutes. Reduce heat of frying pan to warm until serving time. Pass the salsa. Makes 6 to 8 servings.