Bocadillo de Huevos Revueltos with a Twist

Ingredients

• 4 large eggs 4 large eggs
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1/4 cup diced chorizo (40g) 1/4 cup diced chorizo (40g)
• 1/4 cup diced roasted peppers (40g) 1/4 cup diced roasted peppers (40g)
• 1/4 cup grated Manchego cheese (30g) 1/4 cup grated Manchego cheese (30g)
• Salt and pepper to taste Salt and pepper to taste
• 2 crusty bread rolls 2 crusty bread rolls

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 24g, 8g
• Carbohydrates (total, sugars): 26g, 2g
• Protein: 16g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, whisk the eggs until well beaten. Season with salt and pepper.
2. 2.
   Heat olive oil in a non-stick pan over medium heat.
3. 3.
   Add the diced chorizo and cook until slightly crispy.
4. 4.
   Add the roasted peppers to the pan and sauté for a few minutes.
5. 5.
   Pour the beaten eggs into the pan and cook, stirring gently, until they reach a creamy consistency.
6. 6.
   Sprinkle the grated Manchego cheese over the eggs and stir until melted.
7. 7.
   Slice the crusty bread rolls in half lengthwise.
8. 8.
   Spoon the scrambled eggs onto the bottom half of each roll.
9. 9.
   Place the top half of the roll on the eggs to create a sandwich.
10. 10.
    Serve immediately and enjoy!

Treat your ingredients with care...

• Chorizo — Make sure to use a good quality chorizo for the best flavor. If you prefer a milder taste, you can opt for a sweet chorizo instead of a spicy one.
• Manchego cheese — Look for aged Manchego cheese for a stronger and nuttier flavor. If you can't find Manchego, you can substitute it with another hard cheese like Pecorino or Parmesan.

Tips & Tricks

• For an extra kick of flavor, add a pinch of smoked paprika to the scrambled eggs.
• If you prefer a vegetarian version, you can omit the chorizo and add sautéed mushrooms or spinach instead.
• Toast the bread rolls before assembling the sandwich for added crunchiness.
• Experiment with different types of bread rolls, such as ciabatta or baguette, to vary the texture and taste.
• Serve the Bocadillo de Huevos Revueltos with a side of crispy potato wedges for a complete meal.

Serving advice

Serve the Bocadillo de Huevos Revueltos warm, either as a standalone meal or accompanied by a fresh salad. It pairs well with a glass of Spanish red wine or a refreshing glass of orange juice for breakfast.

Presentation advice

To enhance the presentation, you can garnish the sandwich with a sprinkle of fresh parsley or a drizzle of olive oil. Serve it on a wooden cutting board or a rustic plate to capture the essence of Spanish cuisine.