Revoltillo con Jamón (Puerto Rican Scrambled Eggs)
LOCAL NAME NOTE
In Puerto Rico, scrambled eggs are commonly called revoltillo or revoltillo de huevos. When cooked with ham, the dish may be called revoltillo con jamón, revoltillo de huevo con jamón, or huevos revueltos con jamón.
Family preparations vary. Some use only eggs and ham, while others add onion, sweet pepper, tomato, cheese, salchichas, or jamonilla. This recipe follows a recognized Puerto Rican home-style combination of eggs, cooked ham, onion, green pepper, tomato, and butter.
THE STORY BEHIND THE RECIPE
Revoltillo con jamón is a practical breakfast for mornings when you want something warm without spending much time in the kitchen.
Small pieces of ham give the eggs a satisfying savory flavor, while onion, pepper, and tomato add color and freshness. Everything cooks in one skillet and can be ready in about 15 minutes.
Serve it by itself or add buttered toast, pan sobao, pan de agua, or another favorite breakfast side.
WHAT DOES IT TASTE LIKE?
The eggs are tender and fluffy with savory pieces of lightly browned ham throughout.
Onion and sweet pepper provide mild sweetness, while tomato adds freshness and a little moisture. Black pepper gives the eggs gentle warmth without making them spicy.
WHY YOU SHOULD TRY IT
This recipe uses familiar, affordable ingredients and only one skillet.
It makes two satisfying portions and can easily be doubled for a family breakfast. The ham and vegetables can also be chopped the night before to make morning preparation faster.
HELPFUL RECIPE TIPS
- Cut the ham and vegetables into small, evenly sized pieces.
- Remove the tomato seeds and excess juice so the eggs do not become watery.
- Cook the ham before adding the eggs to improve its flavor and texture.
- Reduce the heat before pouring in the eggs. High heat can make them dry and rubbery.
- Fold the eggs gently instead of stirring them rapidly.
- Remove the skillet from the heat as soon as the eggs are fully set.
- Taste before adding salt because cooked ham can already contain plenty of sodium.
INTERNAL LINKING SUGGESTIONS
- Introduce it as another Puerto Rican breakfast alongside Sándwich de Mallorca con Jamón y Queso.
- Suggest a warm bowl of Puerto Rican Crema de Maíz for readers looking for a sweet breakfast alternative.
- Recommend Tostones con Ajilimojili to readers searching for another simple plantain recipe.
Revoltillo con Jamón
Equipment
- Cutting board
- Chef’s knife
- Medium mixing bowl
- Whisk or fork
- 10-inch nonstick skillet
- Silicone or wooden spatula
- Food thermometer, recommended
Ingredients
Eggs and ham
- 4 large eggs
- 3 ounces 85 g fully cooked ham, preferably lower-sodium, cut into ¼-inch cubes
- 1 teaspoon 5 g unsalted butter
- ⅛ teaspoon ground black pepper
- Small pinch of fine salt optional and only if needed
Vegetables
- 2 tablespoons 20 g finely diced yellow onion
- 2 tablespoons 18 g finely diced green bell pepper or cubanelle pepper
- ¼ cup 40 g seeded and finely diced Roma tomato
Instructions
Prepare the ingredients
- Cut the cooked ham into small ¼-inch cubes. Finely dice the onion and green pepper.
- Cut the tomato in half and remove the seeds and excess liquid. Finely dice ¼ cup of the tomato.
- Crack the eggs into a medium bowl. Add the black pepper and whisk for approximately 30 seconds, until the whites and yolks are completely combined and slightly foamy.
- If the ham is lower in sodium, add a very small pinch of salt to the eggs. If using regular ham, wait and taste the finished dish before adding salt.
Cook the ham and vegetables
- Place a 10-inch nonstick skillet over medium heat. Add the butter and swirl the skillet as it melts.
- Add the diced ham. Cook for 2 minutes, stirring occasionally, until heated through and lightly browned around some edges.
- Add the onion and green or cubanelle pepper. Cook for 2 minutes, stirring regularly, until the onion begins to look translucent and the pepper softens slightly.
- Add the diced tomato and cook for 1 minute. The tomato should warm and soften slightly without breaking down into a sauce.
Scramble the eggs
- Reduce the heat to medium-low. Pour the beaten eggs evenly over the ham and vegetables.
- Let the eggs sit undisturbed for approximately 15 seconds. Use a spatula to gently push the cooked edges toward the center. Tilt the skillet so the uncooked egg flows into the open areas.
- Continue gently folding the eggs every 10–15 seconds for approximately 2 minutes. Avoid rapid stirring, which creates small, dry curds.
- Cook until the eggs form tender curds with no visible runny liquid and reach 160°F (71°C). USDA guidance states that scrambled eggs should not remain runny.
- Remove the skillet from the heat immediately. Taste and add a tiny pinch of salt only if needed.
- Divide the revoltillo between two plates and serve warm.
Notes
- Ham: Use fully cooked ham. Lower-sodium ham helps prevent the finished eggs from becoming overly salty.
- Pepper: Cubanelle pepper has a mild, slightly sweet flavor and works well in place of green bell pepper.
- Tomato: Remove the watery seeds before dicing. Excess tomato liquid can make scrambled eggs wet.
- Salt: Do not add salt automatically. Cooked ham supplies considerable sodium.
- Doneness: Scrambled eggs should be tender but not runny. Cook the mixture to 160°F (71°C).
- Cheese variation: Some families add shredded cheddar, American cheese, or another melting cheese. Add approximately ¼ cup during the final minute.
- Simple variation: Omit the vegetables and prepare the revoltillo using only eggs, ham, butter, and black pepper.
- Other variations: Cooked salchichas or jamonilla may replace the ham, but these create separate versions of the dish.
- Make ahead: The ham, onion, pepper, and tomato can be chopped and refrigerated separately one day ahead. Whisk the eggs immediately before cooking.
- Storage: Refrigerate leftovers in a shallow covered container within two hours and use within 3–4 days.
- Reheating: Reheat gently in a covered skillet or microwave until the center reaches 165°F (74°C).
- Freezing: Freezing is not recommended because scrambled eggs may become watery or rubbery after thawing.
- Allergens: This recipe contains eggs. Check the ham packaging for milk, gluten, soy, or other added allergens.
