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Heat the vegetable oil in a large pan and add the corn tortillas. Fry them lightly in the hot oil until they crisp up, flipping a bit, about 4-5 minutes. Remove them from the pan and set them into paper towels to drain. Sprinkle them with a bit of salt while they are hot.
Next, add the peppers and onion to the hot pan and cook them down about 5 minutes.
Stir in the tomato, then pour in the scrambled eggs. Sprinkle with salt and pepper and stir.
Cook the eggs, stirring here and there, about 2-3 minutes, or until the eggs just begin to set.
Remove from heat and stir in the reserved crispy tortillas and shredded cheese.
Top with spicy chili flakes, extra sliced peppers and avocado. And hot sauce if desired!