Revueltos

Revuelto is a simple Spanish tapas dish where a few ingredients are cooked with egg creating a scramble. When in Seville I was enjoying a version made with leeks until I noticed the tiny specks of ham! Common veggie combinations are red peppers and onions, garlic and spinach, a mixture of wild mushrooms, and this one wild garlic and asparagus. 

Ingredients
serves 2

4 eggs
1 tbsp milk
200g wild mushrooms (or other veg combinations)
2 tbsp extra virgin olive oil
1 tsp sherry vinegar
15g butter, cut into small cubes
Salt 
Ground black pepper

Method

Wash the mushrooms and roughly chop. 

Mix together a tablespoon of olive oil and a teaspoon of sherry vinegar. Set aside.

In a large frying pan heat 1 tablespoon of the olive oil over a medium/high temperature. Fry the mushrooms until soft and coloured. 

Beat the eggs in a small bowl and season with salt and pepper to taste.

When the asparagus and wild garlic are cooked, turn down the heat. Pour in the beaten egg stirring well until the egg is cooked and scrambled through the asparagus and wild garlic. 

Remove from the heat then add the butter and a splash of the oil & sherry vinegar. 

Stir through gently until melted.

Serve immediately.