Cut oranges in quarters to serve with eggs.
Make sure frozen peppers and onions are thawed. Chop up a bit to mix well with eggs.
Drain tomatoes.
Empty cracked eggs into a bowl and beat with a whisk.
Add La Plata spice to the eggs.
Open the tostadas - keep 16 of the most whole ones for serving on the side, and break up the rest to mix into the eggs.
On the two griddles/skillet, warm the pepper, onion and tomato mix.
Push the veggies to the outside of the griddle.
Scramble the eggs in the center of the griddle until they are almost cooked and then add the cheese.
When the cheese slightly melts, fold the onions, peppers, chopped tomatoes and tortilla pieces into the eggs. Heat thoroughly.
Serve with garnishes - sliced avocados and 2 salsas.