Best Spanish Scrambled Eggs Recipes

SPANISH CHORIZO AND TOMATO SCRAMBLED EGGS

Steps:

• Heat olive oil in a skillet over medium-high heat. Add chorizo and cook until just beginning to crisp, about 2 minutes. Add cherry tomatoes and season with a pinch of salt. Cook and stir until tomatoes soften and release their juices, about 5 minutes.
• Beat eggs with salt, pepper, and paprika in a small bowl. Stir seasoned eggs into tomato mixture in the skillet. Reduce heat to medium-low and cook and stir until the eggs are set, 3 to 5 minutes.

SPANISH-STYLE SCRAMBLED EGGS

Steps:

• Heat olive oil in a skillet over medium heat. Cook the potatoes until just starting to turn tender, stirring occasionally, about 10 minutes. Stir in leek and garlic; cook until the white parts of the leek are translucent, about 5 more minutes.
• In a bowl, beat together eggs and milk until well combined. Stir the shrimp into the skillet with the potatoes and leek, then pour the egg mixture into the skillet. Reduce heat to medium-low, and cook gently, stirring the eggs frequently, until the curds of egg are almost dry and the shrimp are pink and opaque, about 3 minutes. Sprinkle with hot pepper sauce to serve.

SPANISH-STYLE SCRAMBLED EGGS WITH CHORIZO AND MANCHEGO FRICOS

Steps:

• Heat a medium nonstick skillet over medium heat. When it is hot, sprinkle half of the cheese evenly over the bottom of the skillet. Cook, shaking pan occasionally to assure an even distribution of cheese over the pan bottom, until the edges are lacy and toasted, about four minutes.
• Remove pan from heat and allow cheese to set for about 30 seconds. Use a large heatproof spatula and tongs to carefully flip frico over and cook until the other side is golden, another two minutes. Slide frico out of the pan and onto a paper towel-lined plate. Repeat with remaining cheese and let stand while you prepare the eggs.
• Cut chorizo into half-inch dice. Heat a nonstick skillet to medium-high heat and add chorizo. Once the fat from the chorizo has started to render, after about a minute, add onion and stir. Reduce heat to medium and cook, stirring often, until onion is soft and onion and chorizo have browned slightly. Pour off all but 1 tablespoon of the fat.
• Whisk eggs to break up yolks and add to skillet. Add parsley to taste. Reduce heat to low and cook, stirring and scraping the bottom often (this yields a soft, fluffy texture). Spoon scrambled onto plates and season to taste with pepper and salt (keep in mind that fricos are salty and chorizo is peppery). Break fricos into approximately 3-inch pieces and serve with eggs.

SPANISH SCRAMBLED EGGS

Steps:

• Cook bacon in a large skillet.
• Remove bacon; crumble and set aside; discard drippings.
• Combine eggs, chiles,pimento, salt, and peppers; set aside.
• Saute onion, tomato, and mushrooms in butter until tender.
• Add egg mixture; cook over medium heat, stirring often, until eggs are firm but still moist.
• Spoon onto serving platter; garnish with crumbled bacon.

SPANISH SCRAMBLED EGGS

Steps:

• In medium bowl, whisk together eggs and milk until just combined. You should see large bubbles as you whisk. Set aside.
• In a large nonstick pan, cook chorizo for 5 minutes over medium heat.
• Add eggs and continue cooking, stirring constantly to make sure they cook evenly.
• Just before eggs are fully cooked, scatter cilantro and cream cheese over top. Gently stir until done.

HUEVOS REVUELTOS ESPAñA (SPANISH SCRAMBLED EGGS)

Steps:

• Bring a medium size saucepan with water to a boil. Add the potatoes to water, and let potatoes boil until tender, about 10 minutes. Drain, and rinse with cool running water for about 1 minute. When potatoes are still warm but cool enough to handle, slice potatoes crosswise about 1/2 inch thick.
• In a large nonstick skillet, heat oil over medium heat. Add potato slices and chopped onion. Season potatoes and onion with salt and pepper, and cook about 5 minutes or until potatoes are browned, turning occasionally to ensure even cooking. Add chorizo and ham, and cook over medium heat for about 2 minutes or until ham is crisp, stirring occasionally. Stir in the piquillo peppers and cook for 1 more minute.
• Beat eggs in a bowl with a bit of salt and pepper. Add beaten eggs to the skillet and cook about 5 minutes or until soft curds form in the eggs, stirring frequently with a wooden spoon. Add the shredded Manchego, and continue stirring while it cooks another 30 seconds or until cheese just begins to melt. Sprinkle smoked paprika on top, and serve immediately with buttered toast or toasted English Muffins.