Add the tortilla strips and cook until golden and crisp, stirring occasionally so they brown evenly without burning.

Transfer the crispy tortillas to a paper towel-lined plate and lightly season with a pinch of salt while still hot.

In a mixing bowl, whisk the eggs with milk, salt, black pepper, and smoked paprika until smooth and airy.

Add the diced onion, jalapeño, and bell pepper to the same skillet and sauté until softened and fragrant.

Stir in the diced tomato and cook until the juices slightly reduce and the mixture becomes glossy.

Lower the heat slightly and pour the egg mixture into the skillet with the vegetables.

Gently stir the eggs with a spatula, allowing soft curds to form while keeping the texture creamy.

Fold in the crispy tortilla strips once the eggs are mostly set but still slightly soft.

Sprinkle the shredded Monterey Jack cheese over the skillet and stir lightly until melted and gooey.

Remove the skillet from the heat before the eggs become dry.

Top with avocado slices, cotija cheese, cilantro, and chili flakes for extra flavor and freshness.

Serve immediately while hot and fluffy.