In a large mixing bowl, combine masa harina, water and salt to create a thick dough. Roll the dough into 14 individual balls. Heat a large skillet over medium-high heat.
To flatten the dough balls into gorditas, use a tortilla press or a flat pan or plate. Place a dough ball in between two sheets of plastic wrap or wax paper before pressing. It is important to not press too firmly. It should be twice as thick as a normal tortilla.
Place the gordita onto the hot skillet or griddle and let cook for 15 seconds or until the gordita is easy to lift and not sticking. If the gordita is sticking and burning, turn the heat down a little. Flip it over and cook for an additional 15 seconds. Flip again and cook for 1 minute until it has brown spots. Flip a final time and cook for 1 minute. At this point it should begin to inflate a bit. Use a spatula to lightly press down on the sides to help it inflate even more. Remove from the skillet and cover with a kitchen towel. Once cool enough to touch, carefully cut a slit down one edge of the gordita so it becomes a pocket.
To make the filling, heat the sausage in a small skillet on medium heat. Scramble the eggs with ⅓ cup milk to make extra fluffy and add salt and pepper to taste. In a large skillet, scramble the eggs on medium heat using the olive oil. Mix in Jalapeno, tomato, green onion, and sausage.
Fill each gordita with the egg and sausage mixture and garnish with cilantro. Enjoy!
