Revueltos (Creamy Spanish-Style Scrambled Eggs) Recipe

By
Lauren Rothman
Lauren Rothman is a contributing writer with Serious Eats.
Lauren Rothman
Lauren Rothman is a food and drinks writer raised in Brooklyn and based in Oaxaca, Mexico. A former professional chef, she develops recipes in addition to reporting on food.
Learn about Serious Eats' Editorial Process
Updated Aug. 30, 2018
Lauren Rothman

Recipe Facts

Active: 10 mins
Total: 10 mins
Serves: 2 servings

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Ingredients

  • 3 tablespoons extra-virgin olive oil

  • 1/2 cup diced cooked potatoes (see note)

  • 1/2 cup cooked greens such as spinach or kale (see note)

  • 2 medium garlic cloves, minced (about 2 teaspoons)

  • Kosher salt and freshly ground black pepper

  • 4 large eggs, beaten and seasoned with salt and pepper

Directions

  1. Heat oil in a large nonstick skillet set over medium heat. Add potatoes, greens and garlic and season if needed. Cook, stirring occasionally, until warmed through, about 3 minutes.

  2. Reduce heat to low and add eggs. Cook, stirring constantly with a rubber spatula to scrape eggs up from bottom of the pan as soon as they set. Remove pan from heat when eggs are just barely set, about 6 minutes. Serve immediately.

Notes

1 cup total leftover cooked vegetables of any kind can be substituted for the potatoes and greens called for in the recipe.

Nutrition Facts (per serving)
375 Calories
30g Fat
12g Carbs
15g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 375
% Daily Value*
Total Fat 30g 39%
Saturated Fat 6g 30%
Cholesterol 372mg 124%
Sodium 551mg 24%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 8%
Total Sugars 2g
Protein 15g
Vitamin C 20mg 101%
Calcium 158mg 12%
Iron 3mg 16%
Potassium 525mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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