Argentinian
Revuelto Gramajo
A classic Argentine scramble of crisp papas pay, tender ham, and softly set eggs. It is served hot from the pan, with the potatoes still crunchy and the eggs just creamy.
Watch it madePaulina Cocina · 8:50
Ingredients
- Russet or white potatoes500g
- Sunflower oil, for frying3 cups
- Cooked ham, cut into thin strips150g
- Large eggs4
- Unsalted butter1 tbsp
- Olive oil1 tbsp
- Cooked peas1/3 cup
- Fine saltto taste
- Freshly ground black pepperto taste
- Fresh parsley, chopped1 tbsp
Method
- Peel the potatoes and cut them into very fine matchsticks, about the thickness of papas pay.
- Rinse the cut potatoes in cold water until the water runs mostly clear, then dry them very well with a clean towel.
- Heat the sunflower oil in a deep pan to 170°C and fry the potatoes in small batches until pale golden and crisp.
- Transfer the fried potatoes to paper towels, season lightly with salt, and keep them warm while you cook the rest.
- Beat the eggs in a bowl with a pinch of salt and black pepper, just until combined.
- Heat the butter and olive oil in a wide skillet over medium heat, then add the ham strips and cook for 1 to 2 minutes until fragrant and lightly warmed through.
- Add the peas and toss briefly, keeping the heat moderate so they do not brown.
- Lower the heat, pour in the beaten eggs, and stir gently with a wooden spoon until the eggs are creamy and softly set.
- Add most of the crisp potatoes to the skillet and fold them through quickly, keeping some crunch.
- Taste for salt and pepper, transfer to a warm plate, and finish with the remaining potatoes and chopped parsley.
Common questions
Can I substitute the ham or make Revuelto Gramajo without meat?
Yes. Use cooked turkey, bacon, leftover roast chicken, or chorizo. For a vegetarian version, skip the meat and add sautéed mushrooms, onions, or roasted peppers for savoriness. Keep the filling fairly dry so the eggs stay creamy.
How do I time the potatoes and eggs so everything stays crisp and not overcooked?
Fry the potatoes first and keep them warm on paper towels. Cook the ham and peas quickly, then add the eggs last and stir just until softly set. Fold in most potatoes at the end so some stay crisp.
What are the most common mistakes when making Revuelto Gramajo?
The biggest mistakes are soggy potatoes, overcrowding the fryer, and overcooking the eggs. Dry the potatoes well before frying, fry in batches, and lower the heat before adding eggs. Also avoid letting the ham or peas brown.
Can I store leftovers, and how should I reheat them?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat, adding a little butter if needed. The potatoes will soften, so it’s best eaten fresh.
What should I serve with Revuelto Gramajo?
Serve it hot as a main dish with crusty bread, a simple green salad, or sliced tomatoes. It also works well for brunch with fresh fruit. Finish with chopped parsley and extra black pepper for brightness.