Jacket Potatoes filled with Seafood and Spinach

Patatas con Revuelto Marinero

Jul 15, 2008 Rachel L. Webb

A healthy and hearty baked potato filled with prawns, mussels and squid in a purely Spanish revuelto style with eggs.

Revuelto is the equivalent of a bubble and squeak – a leftover dish normally, I doubt many people would have leftover prawns, certainly not in my household.

A revuelto may be eaten on its own and is made with any leftover beans, spinach, chorizo, bits of jamon etc. Put the leftover bits into a hot pan of oil, with several cloves of garlic and stir for a moment or two then add beaten eggs, one per person, and keep stirring the mixture.

Its rather delicious and like a hefty scrambled egg with may be eaten as a side dish, starter or as a supper dish in its own right. Or even as a tapas.

Use really fresh eggs that have been kept at room temperature. You can tell if eggs are fresh by

  • the appearance of the shell which must be matt and granular
  • the air pocket inside the egg which is smaller when fresher, so when its shaken there is hardly any movement
  • when cracked the yolk should be round and pert, with the white being thick and staying close to the yolk when put in a glass of water with salt in, a freshly laid egg with fall to the bottom

An different easy and tasty supper dish for seafood fans.

Seafood filled Potatoes

Ingredients – serves 6 people

  • 6 eggs
  • 50g peeled prawns
  • 60g cooked mussels without shells
  • 1 small squid
  • 6 large potatoes
  • 100g spinach
  • 2 soup spoons of thick cream
  • 1 clove garlic
  • 1 shallot
  • 20g butter
  • 1 soup spoon olive oil (Spanish)
  • Salt, pepper

Method

Wash the potatoes and bake them in a pre-heated oven at 180c for 50 to 55 minutes.

Remove the stalks from the spinach and wash it well. Place in a saucepan with the butter on a low heat and stir until cooked. Remove from the heat and add the cream and the finely chopped shallot.

Slice the potatoes open lengthways and remove the cooked potato flesh. Put this into a bowl and mash it well with a fork then add the beaten eggs, cream and shallot. Mix well.

Baste the prawns with a little olive oil, add the mussel and the chopped squid and heat them gently through, add the rest of the ingredients and mix all together well.

Fill the potatoes with the mixture packing it in well and then bake in the hot oven for about 7 minutes. Serve immediately.

The copyright of the article Jacket Potatoes filled with Seafood and Spinach in Mediterranean Cuisine is owned by Rachel L. Webb. Permission to republish Jacket Potatoes filled with Seafood and Spinach in print or online must be granted by the author in writing.