Cut each tortilla into 12 wedges. Heat oil in 10-inch skillet just until hot. Cook tortilla wedges in oil over medium-high heat, stirring frequently, until crisp; reduce heat. Add onions. Cook and stir over medium heat 1 minute.Pour eggs over tortilla mixture. As eggs begin to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Do not stir. Sprinkle with cheese. Cook 1 to 2 minutes longer or until cheese is melted and eggs are thickened throughout but still moist. Top with tomato. Sprinkle with chopped cilantro, oregano or parsley if desired. 4 Servings; 370 Calories Per Serving.
