Revuelto – soft scrambled eggs with mushrooms and prawns
Eggs gently set with mushrooms and prawns fried in garlic, kept soft and creamy, with bread on the side. A favourite light supper in Spain; also made with garlic shoots, wild asparagus, ham or morcilla.
- 23 minTime
- 23 minHands-on
- 4Portions
- ≈ €2.20per portion
- 510kcal per portion
Ingredients for 4 portions
- 400 gMushroom, sliced
- 2 clovesGarlic, sliced
- 250 gPrawns, peeled, raw
- 8Eggs
- 3 tbspOlive oil
- to tasteSalt
- 1 tbspParsley, chopped
On the side
- 8 slicesBread
Method
- Clean and slice the mushrooms. Peel and slice the garlic.
- Crack the eggs into a bowl, add salt and beat lightly with a fork, just enough to break the yolks.
- Heat the oil in a large frying pan and fry the garlic until it starts to colour. Add the mushrooms and fry over a high heat for 5–6 minutes, until their liquid has evaporated and they are browned.
- Add the prawns and fry for 1–2 minutes, until just pink.
- Lower the heat, pour in the eggs and stir gently with a wooden spoon for 2–3 minutes, until just set but still creamy. Take the pan off the heat and sprinkle with the parsley.
- Serve straight away with the bread, toasted if you like.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
