Scrambled eggs Argentinian style. Crispy potatoes, eggs, and ham make up Revuelto Gramajo. This scrambled egg and potato dish is a classic of Argentine cuisine.
Grandads Cookbook is a collection of recipes from various sources reproduced here for convenience. Recipes are accredited to their original author where known and links are provided to any online source materials.
Revuelto Gramajo
Scrambled eggs the classic Argentinian way
Ingredients
- 2 potatoes
- 1 litre vegetable oil for deep frying
- 2 tbsp olive oil
- 1 onion sliced
- 1 clove garlic minced
- 60 g smoked country ham chopped
- 40 g green peas cooked
- 5 eggs beaten
- 60 g spring onions thinly sliced
- Salt and pepper to taste
Conversions
Instructions
- Wash and peel potatoes. Slice potatoes lengthwise into ¼ inch thick rounds, then cut each slice lengthwise into match-sticks. Place them in a bowl with water and let them sit for 5 minutes. Drain and dry with paper towels.
- Heat the oil in a Dutch oven (or other deep pot) over medium to high heat (for about 5 minutes). Place potatoes and fry for 20 minutes, or until brown and crisp, stirring once or twice. Remove and drain on paper towels.
- In a large skillet heat 2 Tbsp olive oil. Add onion and garlic and sauté until translucent.
- In a large pan, sauté onion and garlic until translucent. Add ham and peas. Taste and add pepper and salt if needed*.
- Add the fried potatoes to the pan and add beaten eggs. Stir and cook for 1 minute.
- Remove the pan from the heat and keep mixing until everything is coated with egg. Add the green onions and mix to combine.
- Serve immediately.
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