Use equal parts of just enough hot water and milk to cover the tortilla chips. Press them into the liquid and soak them for 5 minutes.
Next, heat the oil in the skillet and cook the red onion, until soft about 2 minutes.
Drain the tortilla chips and squeeze to remove any excess liquid, reserving a few tablespoons. Add the soaked tortilla chips to the pan with the onion mixture and cook for a few minutes until golden brown.
Use the few tablespoons of excess liquid and beat two eggs and mix together. Season with salt and pepper. Pour the egg mixture over the onion and tortilla chip mixture. Cover and continue cooking on low heat for 5 minutes.
After 5 minutes, slide the torta out and onto a clean plate. Then flip the entire thing back into the pan (raw side down) and cook uncovered for 2 more minutes.
Slide the cooked torta onto a cutting board, cut into wedges and serve immediately sprinkled with fresh parsley.