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.
- 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
- 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.