Scrambled Egg with Cured Roe

Revuelto de huevas

Preparation info
  • Serves


    • Difficulty


Appears in

By Samantha Clark and Samuel Clark

Published 2001

  • About

The Spanish word for eggs is ‘huevos’, but when it refers to the eggs of a fish, i.e. the roe, it becomes feminine, ‘huevas’. Roe, or ‘bottarga’ as it is sometimes known, is very popular in Spain, mainly eaten as a tapa, either in thin slices of salted and dried roe, like the highly prized ‘huevas de maruca’ (ling), or ‘huevas de lisa’ (grey mullet) or the slightly less delicate ‘huevas de atún’ (tuna). Roe is also eaten fresh with ‘patatas aliñadas’ (potato salad with onion, parsley, egg a