nationwide · Spain
Revuelto de Setas y Gambas
A Spanish soft scramble in which eggs are gently cooked with a sautéed filling — here wild mushrooms and prawns — until creamy rather than set firm like a French omelette.
Approximate, per 1 plate (~200g). Values vary by recipe and portion.
Where it comes from
A Spanish soft scramble in which eggs are gently cooked with a sautéed filling — here wild mushrooms and prawns — until creamy rather than set firm like a French omelette. Revueltos emerged as a quick tavern and home way to stretch eggs with whatever was in season, and remain a staple raciones dish in bars nationwide. Common fillings include mushrooms, prawns, garlic shoots (ajetes) and baby eels.
Where to eat Revuelto de Setas y Gambas
0 restaurants worldwide serve it.
The variants
Revuelto de setas
Eggs scrambled with wild mushrooms and garlic, the autumn classic.
Revuelto de ajetes
Made with tender young garlic shoots in spring.
Revuelto de gulas
Uses baby-eel substitute (gulas) with garlic and chilli.
Revuelto de bacalao
Scrambled with shredded salt cod, popular in the north.
Cook it yourself
- Revuelto de Setas y Gambas
A revuelto is proof that scrambled eggs can be a serious dish: the eggs are barely cooked so they wrap the mushrooms and prawns in a loose, glossy cream rather than setting into a firm curd. Timing and low heat are everything here.