Scrambled eggs with wild mushrooms and prawns (Revuelto de setas y gambas)

1. Clean the mushrooms (don't wash them, just wipe with a brush or damp paper) and cut the larger ones into bite-sized pieces. Peel the prawns.

2. Thinly slice the garlic and cut the spring onions into rings; stir the eggs with a pinch of salt just until combined (don't beat them frothy).

3. Heat 2 tablespoons of olive oil in a large frying pan and fry the mushrooms over high heat for 5-6 minutes until their liquid has evaporated and they brown; season with salt and pepper.

4. Add the garlic, spring onions and prawns and fry for 1-2 minutes until the prawns turn pink.

5. Lower the heat, add the remaining oil and the eggs and cook for 1-2 minutes, stirring slowly and constantly with a wooden spoon, until creamy, soft and still slightly runny.

6. Serve immediately with toasted bread.

Tip: A Spanish revuelto is much softer than scrambled eggs – take it off the heat before it's fully set, as the pan keeps cooking it.