I am always looking for an excuse to make an egg dish or a dish I can top with scallions. I honestly had never heard of revueltos (Spanish-style scrambled eggs) before this past week when I read an article about them in the New York Times. I immediately set out to create my own version in hopes to bring my husband out of his recent scrambled eggs with ketchup rut. This recipe is inspired by the Spanish Asparagus Revuelto dish by David Tanis found here: http://www.nytimes.com... —onetinyspark
peeled garlic cloves, plus 1/2 teaspoon minced garlic
chorizo sausage link, taken out of the casing and shaped into small meatballs
red potato, chopped into smaller pieces
handful of chopped green scallions
handful of freshly grated Parmesan
large eggs, beaten
chopped Italian parsley
Salt and pepper to taste
In This Recipe
Put 3 tablespoons of olive oil in a cast-iron skillet over medium-high heat. Throw in the peeled garlic cloves and let them brown lightly. Remove the cloves from the skillet and set aside. Then throw in the bread cubes (these can be cut from day old bread) seasoned with salt and pepper. Lower the heat to medium and fry the cubes until they are browned and crisp, roughly 2 minutes. Remove bread and set aside to cool with the garlic cloves.
Now put the chorizo in the skillet to fry. After the chorizo is browned, add in the potatoes. Let the potatoes cook in the chorizo fat until tender. This could take anywhere from 5-10 minutes. While this is going on, season the beaten eggs with salt, pepper and pimentón. When the potatoes are ready to go, add in the green scallions and minced garlic – cook for about one minute more. Then pour the egg mixture into the skillet and cook, stirring all of the ingredients together with a wooden spoon, until they are nice and scrambled (2-3 minutes). Finally, add in the parsley and serve the eggs hot, topped with the fried bread cubes and grated Parmesan.