Cut 6 soft corn tortillas into triangles.
In a small bowl, beat together 4 eggs.
In a large non-stick skillet or pan, drizzle a thin layer of Canola oil over medium heat. Once heated, add the tortilla triangles in batches, being careful not to overcrowd. Fry briefly on each side until crisp. Transfer to a towel-lined plate.
If necessary, add a little more oil to the skillet and pour in the beaten eggs. Cook, breaking up the eggs into small pieces, until scrambled but still retaining some moisture. Transfer to a plate and cover to keep warm.
Place the crispy tortillas back in the skillet and cover with 1 cup salsa (your choice of tomato or tomatillo salsa). Stir to combine, but keep a few edges uncovered to retain their crispy texture. Cook, stirring occasionally, for about 5 minutes to thicken the mixture.
Add in the eggs, stirring to combine, and top with 1/2 cup grated cheddar cheese. Cover the skillet and cook just long enough to melt the cheese.
Remove from heat, top with desired garnishes, and serve.