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1. Clean the mushrooms with a damp paper towel and slice them. Peel and finely chop the garlic. Finely chop the fresh parsley. Slice the Serrano ham into thin strips.
60 g Serrano ham,
200 g mixed mushrooms,
2 clove garlic,
2 tbsp fresh parsley
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2. Crack the eggs into a bowl, season lightly with salt and black pepper, and beat with a fork until the yolks and whites are just combined but not frothy.
4 piece eggs,
0.2 tsp salt,
0.2 tsp black pepper
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3. Heat olive oil in a nonstick skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and start to brown. Season lightly with a pinch of salt.
100 g mixed mushrooms,
2 tbsp olive oil,
0.2 tsp salt
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4. Add the chopped garlic to the skillet and cook until fragrant, then add the Serrano ham strips. Sauté briefly until the ham edges start to crisp. If using, sprinkle in the paprika and stir to coat.
30 g Serrano ham,
1 clove garlic,
0.2 tsp paprika (optional)
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5. Reduce the heat to low and add the butter to the skillet, letting it melt and coat the mushrooms and ham. Pour in the beaten eggs and gently stir with a spatula, pushing the eggs from the edges toward the center to form soft curds.
2 piece eggs,
1 tbsp unsalted butter
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6. Continue cooking over low heat, stirring slowly, until the eggs are softly set and still slightly creamy. Remove the skillet from the heat just before the eggs are fully done, as they will continue to cook in the residual heat.
2 piece eggs
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7. Stir in most of the chopped parsley, taste, and adjust seasoning with salt and black pepper. Transfer the revuelto to warm plates, drizzle with a little olive oil, and finish with the remaining parsley on top. Serve immediately.
2 tbsp olive oil,
1 tbsp fresh parsley,
0.2 tsp salt,
0.2 tsp black pepper
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