Spanish Eggs with Red Peppers and Prawns

Jill Dupleix

Jill discovered this omlette-style dish in a tapas bar in Seville. It is known as the ‘revueltos’ as in it revolts, or jumps around the pan as the prawns cook! Less of a tortilla and more of a quick scrambled egg it is a fabulous dish and much more interesting than an omelette, with more of a creamy consistency.

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SPANISH EGGS WITH RED PEPPERS AND PRAWNS

This is found in tapas bars and is known as the ‘revueltos’ as it revolts or jumps around the pan as the prawns cook! Less of a tortilla and more of a quick scrambled egg it is a fabulous dish and much more interesting than an omelette, with more of a creamy consistency.

get this recipe

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HOW TO PREPARE

This can be made with chorizo or Swiss chard, left-over vegetables, pumpkin cubed, any green spinach, roast chicken, or sausages.

Serves 1-2. Cooking time is short.

INGREDIENTS

1 sweet red pepper
2 tbsp olive oil
1 garlic clove, finely sliced
200g small prawns, cooked and peeled
5 medium eggs
1 tbsp roughly chopped parsley
Sea salt and pepper
Half tsp Spanish paprika
2 tbsp picked coriander leaves

Recipe continues

METHOD

Cut the sweet red pepper into strips, discarding core and seeds. Heat the oil in a non-stick pan and sauté the peppers and garlic for 5mins until softened. Add the prawns to the pan and toss through the peppers. Break the eggs into a bowl, add parsley, sea salt, pepper, paprika and whisk.

Pour the eggs into the pan and leave to set for 15 seconds. Using a wooden spoon, draw the eggs in a slow spiral from the outside in, allowing curds to form. Remove from the heat while still a little runny, scatter with coriander leaves and serve hot.

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