This is a fried tortilla, almost like you'd make for authentic enchiladas, only I didn't dip it in sauce.
First I cracked two eggs into a mixing bowl, seasoned them with salt and pepper, dried epazote, and ground chiles.
Then I beat them until not quite combined. Never over-beat your eggs.
Next I fried the corn tortilla in butter: about 30 seconds on the first side, then a little less than 10 seconds on the other side.
Then I removed the tortilla to a plate. It should not be crisp.
Over a medium heat, I melted some more butter. When it was hot, I added some cumin seeds and let them fry for a few seconds (a technique from Indian cooking).
Then I added the eggs and gently scrambled them until just done.
"Scrambled eggs" in Spanish are huevos revueltos, which means "thoroughly turned eggs", so I always use a circular motion when scrambling.
At the very end I added a teaspoon of my homemade chipotle sauce.
I put the eggs in the tortilla, folded it over, and topped with more sauce.