Revueltos is a scrambled egg dish that is a staple in Spanish homes, restaurants and tapas bars. Easy to prepare. A delight to eat. Pure comfort. Here’s the way HG/BSK made it for a late supper last night. Cut a few slices of rustic bread into cubes and browned them in sizzling olive oil flavored with a crushed clove of garlic. When done, removed the bread cubes and let cool on some paper towels. Then, more oil was added to the pan in which an ample amount of thinly sliced potatoes were fried. Meanwhile, in another pan (a smaller one) chopped onions and garlic were sauteed until soft and slightly caramelized at which point a handful of fresh herbs was added. Six eggs were beaten with salt, pepper and pimenton (Spanish smoked paprika). Combined the herbaceous onion/garlic mix with the fried potatoes. Poured the eggs over everything and cooked until just done but still soft. Topped it all with the bread cubes, reserved chopped herbs and a swirl of olive oil. A bottle of red Malbec and a green salad completed the meal. Spaniards like to omit the potatoes and make the dish with wild asparagus (domestic American asparagus works splendidly). Experiment. Make the dish with a variety of vegetables and sausages. (HG likes to add slivers of fried Chorizo or smoked Andouille). HG had this dish with lamb brains in a Barcelona bar. Mighty good but not for the squeamish or offal haters.
