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Revuelto Gramajo
Scrambled eggs with potatoes and ham
Revuelto Gramajo: soft scrambled eggs with crisp shoestring potatoes, ham and peas
Late at night in the bodegones of Buenos Aires, when the kitchen has been busy for hours, revuelto Gramajo is what regulars order with a glass of something cold: a pile of crisp shoestring potatoes tossed in the pan with cooked ham (pork), onion, peas and eggs scrambled just until creamy. Legend credits a colonel's aide called Gramajo with inventing it, and every porteño has an opinion about how soft the eggs should be. Done right, some potato threads stay crunchy and others soak up the egg. The mistake to avoid is adding the potatoes too early, which turns them to mush; they go in at the very end, with the pan off the heat. Cook the eggs until no liquid egg remains if you are feeding anyone pregnant, very young or elderly. For a vegetarian version, leave out the ham and double the peas and onion. Chef's tip: fry the potato matchsticks twice, first pale and then golden, so they stay crisp even after meeting the eggs.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 2
Ingredients
For the potatoes
- 14 oz potatoespeeled, cut into 2–3 mm matchsticks, rinsed and dried
- 2 cups sunflower oilfor frying
- ½ tsp salt
For the revuelto
- ½ oz butter
- 1 onionthinly sliced
- 4 oz cooked hamcut into strips
- 3 ½ oz frozen peas
- 5 eggsbeaten with a pinch of salt
- ¼ tsp black pepper
- 1 tbsp flat-leaf parsley (optional)chopped
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Method
0/6 doneStep 1: Heat 2 cups sunflower oil in a deep pan to 325°F and fry 14 oz potatoes in two batches for 3 minutes, until soft but still pale. Lift out onto kitchen paper.
6 minStep 2: Raise the heat to 375°F and fry the potatoes again for 2–3 minutes, until golden and crisp. Drain and sprinkle with ½ tsp salt.
5 minStep 4: Add 4 oz cooked ham and 3 ½ oz frozen peas and cook for 2 minutes, until the peas are bright green and the ham is hot.
2 minStep 5: Turn the heat to low, pour in 5 eggs and stir gently with a spatula for 2–3 minutes, until they form soft, creamy curds.
3 minStep 6: Take the pan off the heat, add the potatoes and ¼ tsp black pepper and toss quickly. Scatter with 1 tbsp flat-leaf parsley and serve at once.
Nutrition per serving
- Calories
- 690 kcal
- Protein
- 30 g
- Carbs
- 40 g
- Fat
- 45 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does revuelto Gramajo take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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