In a small skillet, pour in frying oil until it is approximately 1/2" deep. Heat over medium-high heat. Once the oil is hot, add one corn tortilla to the skillet. Fry until golden brown on both sides, approximately 45 seconds to 1 minute per side, and remove to a paper towel lined plate to drain. Repeat with the remaining tortillas. Once cool, chop the tortilla chips into 1" pieces. If you are using store-bought tortilla chips, chop them into the same size. Set aside.

In a medium bowl, whisk together eggs, heavy cream, and paprika. Season with salt and pepper. Set aside.

In a large skillet, heat 2 Tbsp of olive oil over medium-high heat. Once the oil is hot, add in onion, green pepper and red pepper. Cook until the onions are browned, approximately 4 to 5 minutes. Stir in jalapeño and tomato. Stir in the tortilla chips and reduce heat to low.

Pour the egg mixture into the large skillet. Gently stir and fold the mixture, cooking until the eggs are cooked to your liking. Personally, I prefer my eggs to be a little runny, but it's up to you! Stir in cheese and cilantro. Once the cheese is melted, remove from heat.

Serve immediately with lots and lots of toppings!