A revuelto is a dish of scrambled eggs mixed with other ingredients. In Spain, you will find revueltos served in bars and restaurants, but they are also cooked at home. They are kind of like the omelets that Americans enjoy. Think of them as scrambled eggs served Spanish style.
Revueltos are often served for dinner in Spanish homes because the preparation is simpler and quicker than a potato omelet (tortilla de patata). Revueltos appear on menus with a wide variety of ingredients mixed into the eggs. Wild asparagus or esparragos trigueros are a popular Spanish vegetable used in the eggs. While the asparagus may be one of the most commonly used ingredients in revueltos, there are other combinations that go great with the eggs. Incorporating chorizo into the eggs is another popular way to enjoy revueltos. Take a look at a short list of some of the other popular Spanish revuelto ingredients:
- Ajetes, trigueros y gambas: Garlic shoots, asparagus and shrimp
- Champinones y gambas: White mushrooms and shrimp
- Gambas y tomate: Shrimp and tomato
- Jamon y cebolla: Ham and onions
- Setas y morcilla: Wild mushrooms and blood sausage
- Espinacas: Spinach
- Gambas y rape: Shrimp and monkfish
- Salmon ahumado: Smoked salmon
- Pimientos y cebolla: Peppers and onions
- Bacalao con salsa de chipirones: Cod with squid sauce
- Sesos de cordero: Sheep brains
- Trufas: Truffles
- Chorizo: Spanish chorizo sausage
Next time you want to prepare a quick and easy Spanish dinner, consider trying revueltos! Add a fresh green salad, a baguette and a glass of red wine and you have a classic Spanish meal that is easy to prepare and rather healthful depending on the ingredients.
Want eggs for breakfast and craving something other than cheese in them? You may want to prepare them with any of the above ingredients for a Spanish flair.
Spanish Breakfast Options
Not feeling much like scrambled eggs for breakfast? Try eggs in any of these other popular egg recipes commonly served in Spain:
- Huevos rotos: This recipe, also known as huevos estrellados, can vary depending on regions in Spain, but it always involves frying eggs in olive oil with runny yolks laid on top of fried potatoes. Upon serving the meal, the egg yolks are broken so they run over the potatoes. It is often served alongside sausage, ham or chorizo. Small chorizo-like sausages called chistorra may also be crumbled on top of the dish.
- Pipisto con huevo: This recipe incorporates zucchini, tomato, onion, potato, and bell pepper in a stew or pisto. The stew is then topped with a sunny-side-up egg.
- Huevo frito: This is your typical fried egg with crisp edges that have been pan-fried. Sometimes it goes on top of meals or it can be served on its own.