Here’s a simple but delicious Tapas recipe, inspired by our trip to Madrid.
Revuelto de Espinacas, Gambas y Huevos. (Scrambled Eggs with Spinach and Prawns.)
Ingredients: Spinach 500g – Olive Oil or Butter – 150g raw Prawns or Shrimps – 4 eggs, lightly beaten – salt
Wash Spinach well. Remove and discard coarse stems, wash well and drain. Add a pinch of salt and cook over medium heat until done. Drain well and chop finely.
Heat butter or oil in a frying pan, add Prawns and cook over medium heat for 2 minutes. Stir in Spinach and cook for a further 3 minutes.
Season beaten eggs with salt, pour into the frying pan together with the Spinach and Prawns, stirring frequently until eggs begin to set.
Serve with fried bread.