Arrange several layers of paper towels near the stove.
Heat the oil in a large skillet until it ripples. With tongs, dip a tortilla into the hot oil and cook it until it is softened and pliable, a matter of seconds. Remove the tortilla immediately and drain it on the paper towels. If you don’t act quickly enough, the tortilla will become crisp. Repeat with the rest of the tortillas. Carefully pour out of the skillet all but enough oil to generously coat its surface. Reserve the extra oil.
Arrange each tortilla on a plate and set aside. Place the skillet back on the stove and heat the oil over low heat. Fry the eggs, 2–3 at a time, turning once after the whites have set and the yolk has thickened. (For health reasons, each should be fried until the yolk sets.) Top each tortilla with two eggs, arranged side by side. Continue until all the eggs are fried, adding a bit of the reserved oil when the skillet becomes dry. Pour 1/3–1/2 cup of green chile sauce over each serving. Garnish the plates with lettuce and tomato. Serve with scoops of “refried” beans and Spanish rice, if desired.
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