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’ (bull’s 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 it’s a quick and easy one to whip up. If the list of ingredients appeals to you, you'll love this recipe.
- 400 g baby spinach leaves
- 2 tablespoons olive oil
- sea salt, to taste
- fresh ground black pepper, to taste
- 6 medium eggs or 5 large eggs
- 1 tablespoon flat leaf parsley, roughly chopped
- 1⁄2 teaspoon spanish paprika
- 1⁄2 teaspoon oregano
- 3 garlic cloves, crushed
- 1 onion, finely chopped
- 200 g cooked prawns, peeled
- 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.
- 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.
- Break the eggs into a separate bowl, add the parsley, paprika, oregano, sea salt and freshly ground pepper to taste, then lightly whisk together.
- Heat the oil in a non-stick pan and sauté the finely chopped onion and crushed garlic until it begins to soften but not brown.
- Add the prawns for a minute or two, tossing or stirring.
- Add the spinach, and continue to toss the ingredients in the pan.
- 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.
- 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.
- Serve immediately with warm crusty rolls.
- 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.