Revuelto de Setas y Jamón (Scrambled Eggs with Wild Mushrooms and Ham)
Why this recipe works
- Deep savoury base: Browning the mushrooms first drives off moisture and concentrates their earthy flavour before the ham adds a salty cured note.
- Soft, creamy eggs: Lowering the heat once the eggs go in keeps the curds tender rather than dry or rubbery.
- Fast to cook: With only a short sauté and a gentle scramble, the whole dish comes together in about 20 minutes.
Get the most out of this recipe
Authenticity notes
- Spanish home-style scramble: A revuelto is looser and softer than a set omelette, with the eggs stirred gently around the other ingredients.
- Serrano ham flavour: Serrano ham gives the dish its recognisably Spanish cured, savoury character; prosciutto works as a close substitute.
- Serve with bread: Crusty bread is the natural partner for scooping up the creamy eggs and mushroom juices.
Ingredient notes
- Choose flavourful mushrooms: Mixed wild mushrooms bring the most depth, but any firm, fresh mushrooms that brown well will work.
- Season carefully: Serrano ham is already salty, so season the eggs lightly and adjust only if needed at the end.
- Keep mushrooms dry: Wipe mushrooms clean rather than soaking them, as excess water makes browning harder.
Common mistakes
- Not cooking off mushroom liquid: Add the ham only once the mushrooms are browned and their released moisture has evaporated.
- Scrambling over high heat: High heat after adding the eggs can make the curds firm too quickly; reduce the heat and stir steadily.
- Leaving the eggs too long: Take the pan off the heat while the eggs are still just creamy, as residual heat will continue cooking them.
Timing notes
- Best served immediately: Revuelto is at its best straight from the pan, while the eggs are still soft and the mushrooms are hot.
- Prep before heating the pan: Have the mushrooms sliced, ham diced and parsley chopped before you start, as the cooking moves quickly.
Equipment you'll need
Ingredients
Instructions
- Crack the eggs into a mixing bowl and whisk just until combined. Season with the fine sea salt and black pepper. Finely chop the fresh parsley and set aside.
- Wipe the mushrooms clean and slice or tear them into bite-sized pieces. Dice the serrano ham. Heat the extra virgin olive oil in a large frying pan over medium-high heat.
- Add the mushrooms and cook, stirring occasionally, for 6 to 8 minutes until well browned and any liquid has evaporated. Add the serrano ham and cook for 1 minute, just to warm it through and release its flavour.
- Reduce the heat to low and pour in the eggs. Stir constantly with a spatula, scraping the base of the pan, for 2 to 4 minutes until softly scrambled and just set but still creamy. Take off the heat, fold in the parsley, and serve straight away.
Recipe notes
Tips
- For the creamiest revuelto, keep the heat low once the eggs go in and remove the pan from the heat as soon as the curds are softly set; the residual heat will finish them.
- If your mushrooms are very wet, give them a little extra time in the pan before adding the serrano ham so they brown rather than steam.
- Eggs should be cooked until piping hot; if you are pregnant, elderly, or immunocompromised, consider using pasteurised eggs.
Substitutions
- Replace serrano ham with prosciutto for a similar cured, savoury finish.
- Replace fresh parsley with fresh chives for a milder, oniony note.
Storage
- Refrigerate up to 1 days
- Best eaten immediately. If you have leftovers, cool quickly and refrigerate; reheat gently in a frying pan over low heat until piping hot, knowing the eggs will firm up.
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Recipe overview
- Servings: 2 servings
- Total time: 20min (20min active)
- Difficulty: Easy
- Cuisine: Spanish
-
Allergens:
Eggs
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