Diana Kennedys Scrambled Ricotta Requesón Revuelto A La Mexicana

Ingredients

• 2 1/2 cups firmly packed ricotta cheese
• 4 tablespoons safflower oil (or other neutral oil)
• Heaped 1/3 cup finely chopped white onion
• 4 or 5 (or to taste) chiles serranos, finely chopped (remove some or all of the seeds and white ribs if you want to make it less spicy)
• 1 1/4 cup finely chopped, unpeeled tomatoes
• Heaped 1/2 teaspoon (or to taste) sea salt

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