A variation of a popular tapas dish from Seville, the southern Spanish city acknowledged as the birthplace of the tapas tradition. When “Australian Vogue + Travel” magazine writer Terry Durack ate at his favourite tapas bar, the house specialty ‘cola de toro’ (bull’s tail) was unavailable and he found that everyone was eating ‘huevos revueltos acelgas y agulas’ which he described as “a juicy, loose dish of scrambled eggs with silver beet and tiny elvers (baby eels)”. Now as an ingredient, tiny elvers are probably hard for most of us to track down! Terry Durack now makes his ‘huevos revueltos’ with spinach and prawns. This is my adaptation of his recipe which I found in the August/September 2005 issue of “Australian Vogue + Travel”. He described the ‘huevos revueltos’ he ate in Seville as ‘divine’. An apt description of this dish, and as an added bonus it’s a quick and easy one to whip up. If the list of ingredients appeals to you, you'll love this recipe.