Ingredients
-
400
-
2
-
-
-
6
-
1
-
1/2
-
1/2
-
3
-
1
-
200
-
-
-
-
Directions
Huevos Revueltos – With Prawns and Baby Spinach, A variation of a popular tapas dish from Seville, the southern Spanish city acknowledged as the birthplace of the tapas tradition When Australian Vogue + Travel magazine writer Terry Durack ate at his favourite tapas bar, the house specialty cola de toro (bulls tail) was unavailable and he found that everyone was eating huevos revueltos acelgas y agulas which he described as a juicy, loose dish of scrambled eggs with silver beet and tiny elvers (baby eels) Now as an ingredient, tiny elvers are probably hard for most of us to track down! Terry Durack now makes his huevos revueltos with spinach and prawns This is my adaptation of his recipe which I found in the August/September 2005 issue of Australian Vogue + Travel He described the huevos revueltos he ate in Seville as divine An apt description of this dish, and as an added bonus its a quick and easy one to whip up If the list of ingredients appeals to you, you’ll love this recipe , I made 1/2 the recipe using 6 ounces baby spinach, 1/2 an onion, 3 eggs, 1/2 cup small shrimp, 1 large clove garlic I did add some fresh chives and garnished withe the chives and the blossoms The spinach does make this light Loved the freshness of this Huevos Revueltos Made for ZWT5 Gracia!
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Steps
|
1
Done
|
Wash the Baby Spinach Leaves, Then Steam in the Water Still on the Leaves, For About 1 Minute or Until the Leaves Are Just Beginning to Wilt. |
|
2
Done
|
Drain the Baby Spinach Leaves Well, Lightly Squeeze Dry, Then Toss in a Bowl With a Little Olive Oil, and Sea Salt and Freshly Ground Pepper to Taste. |
|
3
Done
|
Break the Eggs Into a Separate Bowl, Add the Parsley, Paprika, Oregano, Sea Salt and Freshly Ground Pepper to Taste, Then Lightly Whisk Together. |
|
4
Done
|
Heat the Oil in a Non-Stick Pan and Saut the Finely Chopped Onion and Crushed Garlic Until It Begins to Soften but not Brown. |
|
5
Done
|
Add the Prawns For a Minute or Two, Tossing or Stirring. |
|
6
Done
|
Add the Spinach, and Continue to Toss the Ingredients in the Pan. |
|
7
Done
|
Pour the Seasoned Eggs Into the Spinach Mixture, and Stir Gently Over a Medium Heat, Pausing For Several Moments at a Time to Allow the Mixture to Begin to Set. |
|
8
Done
|
If You Want to Be Faithful to the Spirit of the Original Sevillian Recipe, Remove the Pan from the Heat While the Eggs Are Still a Little Runny; or If - Like Me - You Really Do Prefer Your Eggs not to Be Runny, Leave Them Over the Heat For Just That Bit Longer. |
|
9
Done
|
Serve Immediately With Warm Crusty Rolls. |
|
10
Done
|
Variations: I Have not Tried These Variations, but I Think This Basic Recipe Would Also Taste Great With Proscuitto, Ham or Bacon, Which Most of Us Are More Likely to Have on Hand at All Times. or Even With Left-Over Chicken. |
