Best 4 Spanish Scrambled Eggs Recipes
Spanish scrambled eggs, known as huevos revueltos in Spanish, are a popular breakfast dish in Spain and many other Spanish-speaking countries. The dish is typically made with eggs, olive oil, and salt, and may also include other ingredients such as onions, peppers, ham, or cheese. Huevos revueltos are typically served with crusty bread or toast, and can be garnished with fresh herbs such as parsley or chives. This versatile dish can be enjoyed for breakfast, lunch, or dinner, and is a great way to use up leftover ingredients.
Check out the recipes below so you can choose the best recipe for yourself!
SPANISH-STYLE SCRAMBLED EGGS
The addition of potatoes, leeks and shrimp make a filling meal of scrambled eggs.
Provided by purplerose
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Heat olive oil in a skillet over medium heat. Cook the potatoes until just starting to turn tender, stirring occasionally, about 10 minutes. Stir in leek and garlic; cook until the white parts of the leek are translucent, about 5 more minutes.
- In a bowl, beat together eggs and milk until well combined. Stir the shrimp into the skillet with the potatoes and leek, then pour the egg mixture into the skillet. Reduce heat to medium-low, and cook gently, stirring the eggs frequently, until the curds of egg are almost dry and the shrimp are pink and opaque, about 3 minutes. Sprinkle with hot pepper sauce to serve.
Nutrition Facts : Calories 580.9 calories, Carbohydrate 45.8 g, Cholesterol 480.1 mg, Fat 31.6 g, Fiber 5.5 g, Protein 29.8 g, SaturatedFat 6.4 g, Sodium 297 mg, Sugar 5.3 g
SPANISH-STYLE SCRAMBLED EGGS WITH CHORIZO AND MANCHEGO FRICOS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat a medium nonstick skillet over medium heat. When it is hot, sprinkle half of the cheese evenly over the bottom of the skillet. Cook, shaking pan occasionally to assure an even distribution of cheese over the pan bottom, until the edges are lacy and toasted, about four minutes.
- Remove pan from heat and allow cheese to set for about 30 seconds. Use a large heatproof spatula and tongs to carefully flip frico over and cook until the other side is golden, another two minutes. Slide frico out of the pan and onto a paper towel-lined plate. Repeat with remaining cheese and let stand while you prepare the eggs.
- Cut chorizo into half-inch dice. Heat a nonstick skillet to medium-high heat and add chorizo. Once the fat from the chorizo has started to render, after about a minute, add onion and stir. Reduce heat to medium and cook, stirring often, until onion is soft and onion and chorizo have browned slightly. Pour off all but 1 tablespoon of the fat.
- Whisk eggs to break up yolks and add to skillet. Add parsley to taste. Reduce heat to low and cook, stirring and scraping the bottom often (this yields a soft, fluffy texture). Spoon scrambled onto plates and season to taste with pepper and salt (keep in mind that fricos are salty and chorizo is peppery). Break fricos into approximately 3-inch pieces and serve with eggs.
SPANISH SCRAMBLED EGGS
Make and share this Spanish Scrambled Eggs recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook bacon in a large skillet.
- Remove bacon; crumble and set aside; discard drippings.
- Combine eggs, chiles,pimento, salt, and peppers; set aside.
- Saute onion, tomato, and mushrooms in butter until tender.
- Add egg mixture; cook over medium heat, stirring often, until eggs are firm but still moist.
- Spoon onto serving platter; garnish with crumbled bacon.
SPANISH SCRAMBLED EGGS
This sounds yummy! Recipe courtesy of "Working Mother" magazine. Posted for Zaar World Tour II.
Provided by Stacky5
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In medium bowl, whisk together eggs and milk until just combined. You should see large bubbles as you whisk. Set aside.
- In a large nonstick pan, cook chorizo for 5 minutes over medium heat.
- Add eggs and continue cooking, stirring constantly to make sure they cook evenly.
- Just before eggs are fully cooked, scatter cilantro and cream cheese over top. Gently stir until done.
Tips:
- Use fresh eggs: Fresh eggs will give you the best results, as they will be more flavorful and have a richer color.
- Beat the eggs well: Beating the eggs well will help to incorporate air into them, which will make them lighter and fluffier.
- Cook the eggs over medium heat: Cooking the eggs over medium heat will help to prevent them from overcooking and becoming tough.
- Stir the eggs constantly: Stirring the eggs constantly will help to prevent them from sticking to the pan and will also help to create a more even cook.
- Season the eggs to taste: Season the eggs with salt and pepper to taste. You can also add other seasonings, such as garlic powder, onion powder, or paprika, to taste.
- Serve the eggs immediately: Scrambled eggs are best served immediately after they are cooked.
Conclusion:
Spanish scrambled eggs are a delicious and easy-to-make breakfast or brunch dish. They are a great way to use up leftover bread and vegetables, and they can be customized to your own taste. With a few simple tips, you can make perfect Spanish scrambled eggs every time.
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