In a large skillet, heat the oil until shimmering. Add 1/2 cup of the onion, the chiles and a generous pinch of salt and cook over moderate heat, stirring, until the onion is just starting to brown, 8 minutes. Add the Swiss chard and cook, stirring, until softened, 5 minutes. Stir in the eggs and tomatoes and cook over moderately low heat, stirring, until the eggs are just cooked, 5 minutes. Stir in the remaining 2 tablespoons of onion and the cilantro and season with salt and pepper. Serve the eggs in warm tortillas.
Apparently nobody's tried this yet, but it wasn't bad. I used the full amount of chard but cooked the eggs(3, with milk) separately as it was for just the two of us; and I used leeks and some canned diced green chiles instead of the white onions and serranos. I also added a dash of smoked paprika to the eggs. It was tastier overall than I would have expected, but the chard made the tortillas soggy so that we had to eat the tacos with forks. Perhaps the chard should be well-cooked down before serving, or squeezed like frozen spinach. Served with sauteed veggies and sliced cucumbers, this was a different use for chard and a good vegetarian meal, but I don't know if I'd make it again.
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