Put a double layer of paper towels on to a large plate to lay the tortillas on after they’re removed from the skillet.
Heat a small skillet on low to medium heat and add canola oil. The oil needs to be about ½ inch deep in the skillet. The amount of oil needed may vary depending on the size of the skillet used.
Test to see if the oil is hot by laying an edge of a tortilla in the oil. If the oil bubbles it’s ready.
Using tongs lay the tortilla in the hot oil for just a moment so that the oil covers the top side of the tortilla. Then turn the tortilla over so the other side is covered with the hot oil.
Then quickly (so the tortilla remains soft rather than getting crispy) remove the tortilla and lay it flat on to the paper towel-lined plate.
Dab off the excess oil on the tortillas and move them over to a plate without paper towels. This is helpful so that the tortillas don’t stick to the paper towels during the time that the eggs are being scrambled. Set the tortillas aside.
Repeat the process until all of the tortillas are slightly cooked. Keep an eye on the oil and if it starts to get too hot, turn down the heat down.