Remove thorns from cactus with knife or razor. Run knife around outer edges of the cactus paddles and along the bottom. Rinse and pat dry. Dice in small pieces. In a medium pot of water, add 1 tablespoon salt, 1/4 Spanish onion, 3 cloves garlic, and 1 bunch cilantro. Bring to a boil (it will come to a boil faster if you cover with a lid). Add 2 cups cactus, cover and bring to a boil. Once at a boil, reduce to a simmer and cook 20 minutes. Drain cactus and discard aromatics. Add 1 tablespoon canola oil over medium-high heat to a large saute pan. Add cactus and saute 7 minutes. Add diced Spanish onions and cook 5 minutes. Add 1 to 2 minced cloves garlic, 1/2 tomato diced, 1 teaspoon chili powder, 1 teaspoon ground cumin, and black pepper. Stir and add 1/2 cup chopped cilantro. Make a well in the middle of your vegetables and add three eggs. Mix and scramble eggs, then mix in the vegetables from around the outside. Cook about 3 to 5 minutes, or until the eggs are set.  Portion and serve in fresh flour tortillas.