Mushroom and shoestring potato revuelto
Eggs stirred with mushrooms and shoestring potatoes, topped with serrano ham.
Active time17 min
Cooking12 min
Total22 min
Add to my week
Loading your week…
Ingredients
- 100 g fresh button mushrooms
- 100 g ready-to-eat fried shoestring potatoes
- 4 eggs
- 50 g serrano ham shavings
- 15 ml virgin olive oil
- 1 pinch of ground black pepper
- 1 pinch of fine salt
Preparation
Clean and slice the mushrooms. Heat all the oil in a frying pan and add mushrooms, salt and pepper. Fry for about 7 min until their water evaporates and they colour lightly.
100 g fresh button mushrooms15 ml virgin olive oil1 pinch of ground black pepper1 pinch of fine salt- knife
- chopping board
- nonstick frying pan
- spatula
Add all the shoestring potatoes and stir for about 2 min. Lower the heat. Crack eggs into a bowl without beating, then pour into the pan. Stir gently for about 3 min until whites and yolks are set but still soft, with no visible raw liquid. Continue if needed. Divide between plates, top with all the ham shavings and serve immediately.
100 g ready-to-eat fried shoestring potatoes4 eggs50 g serrano ham shavings- nonstick frying pan
- mixing bowl
- spatula
- plate
Allergens
- Eggs
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration