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Scrambled eggs with artichokes and ham (Alcauciles revueltos con huevo y jamón)
Revuelto, Spanish scrambled eggs, with artichokes and ham is a favorite quick tapa in Madrid bars. Creamy eggs, tender artichokes and salty serrano ham: ten minutes and dinner is ready.
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Method
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- Heat the olive oil in a pan and add the artichoke hearts and the thinly sliced garlic. Season with freshly ground pepper.
- Beat the eggs and stir in the ham strips.
- Pour the egg mixture into the pan, stir, add salt to taste and cook to the consistency you like.
Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Alcauciles/Arcanciles revueltos con huevo y jamón (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Cook the eggs over low heat, stirring constantly, so they stay creamy.
- Stir in the ham at the end so it doesn't dry out.
- Use cooked artichoke hearts; canned ones are fine if you drain them well.
Frequently asked questions
How long does it keep?
It is best fresh.
What do we serve it with?
Fresh bread and a green salad.
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More spanish & portuguese ideas
- Broad bean salad with salt cod and spring onions
- Rice with Chicken and White Wine
- Rice with salt cod
- Rice with Artichokes and Broad Beans (Arroz con hortalizas)
- Tomato Garlic Soup with Bread (Ajo)
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