Revueltos are a class of scrambled egg dishes — elevated with extra virgin olive oil — that are popular throughout Spain as tapas or appetizers. Common pairings with the eggs are seafood, mushrooms (particularly wild mushrooms) and asparagus. We went a little wider afield: all the way to Galicia!
For the Tomato Confit:
- 12 Roma tomatoes
- ¼ tablespoons extra virgin olive oil
- 3-4 sprigs of fresh thyme
- Salt and Pepper to taste
For the Revuelto:
- 1 pound of small hard shelled clams (such as manila or littleneck clams), live and in their shells
- 10 button mushrooms
- 1 onion, finely chopped
- 8 eggs
- 4 tablespoons of extra virgin olive oil
- 1 teaspoon of Spanish paprika (sweet, hot or smoked)
- Kosher salt
For the Garnish:
- Italian parsley finely chopped
- Make the Tomato Confit. Bring a kettle of water to a boil Meanwhile, with a sharp paring knifre cut out and discard the stems of each tomato and score the opposite (pointed) end. Place the tomatoes in a large bowl. Pour the boiling water over the tomatoes and let them sit there until the skin peels easily – about fifteen to twenty seconds. Drain the tomatoes and cover with ice. Peel the tomatoes (once they are cooled) and cut them in quarters. Place them in a small saucepan with the thyme, the olive oil and the salt and pepper. Bring them to an ever-so-brief boil over high heat and then reduce the heat to a simmer. Simmer the tomatoes until they have completely lost their texture (for about one hour).
- Prepare the “Filling” Ingredients. Steam the clams and remove them from their shells. Brush and stem the button mushrooms. Quarter the caps of the mushrooms and cut the stems in half.
- Prepare the Eggs for the Revuelto. Add the paprika to the eggs and, beating, drizzle half the olive oil into the eggs.
- Prepare the Revuelto. Put the remaining olive oil in a sauté pan over medium-high heat and stir to coat. Add the onions and cook until the just begin to turn translucent. Add the clams, mushroom and garlic and cook until the mushrooms begin to lose their texture. Add the egg mixture to the pan and, stirring constantly cook until the eggs are broken up but still loose.
- Serve the Revuelto. Serve the Revuelto in a row on the plate with a small mound of the tomato confit (to be incorporated to taste), with the Revuelto garnished with Italian parsley.