Revueltos (Creamy Spanish-Style Scrambled Eggs) Recipe
3 tablespoons extra virgin olive oil
1/2 cup diced cooked potatoes
1/2 cup cooked greens such as spinach or kale
2 medium garlic cloves, minced
Kosher salt and freshly ground black pepper
4 eggs, beaten and seasoned with salt and pepper
Heat oil in a large nonstick skillet set over medium heat. Add potatoes, greens and garlic and season if needed. Cook, stirring occasionally, until warmed through, about 3 minutes. Reduce heat to low and add eggs. Cook, stirring constantly with a rubber spatula to scrape eggs up from bottom of the pan as soon as they set. Remove pan from heat when eggs are just barely set, about 6 minutes. Serve immediately.