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.
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Updated Aug. 30, 2018
Lauren Rothman

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

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Recipe Facts

1

(1)

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 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.

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