Crispy potatoes, eggs, and ham, the inevitable ingredients of the revuelto Gramajo or the Gramajo scramble. This egg and potato dish is a classic of Argentine cuisine.
What is revuelto Gramajo?
Revuelto Gramajo is one of those popular dishes that is never missing in Buenos Aires bodegones (neighborhood restaurants with traditional food).
This is a very simple and easy to prepare dish made with scrambled eggs and finely cut potatoes. Nowadays you can find countless variations, including some very sophisticated ones.
This revuelto Gramajo can be found in Argentina and Uruguay. And there are a few versions of how this dish was created.
History of revuelto Gramajo
The name “revuelto Gramajo” translates to “Gramajo scramble”. The question is, who was Gramajo?
The most recognized origin story is the one that says this dish was created by General Roca’s aide, Colonel Artemio Gramajo. However, this version was written by the great historian Félix Luna in his novel “Soy Roca”, which is a fiction novel, so the credibility can be doubted.
Another story is about Arturo Gramajo, an Argentine rancher who loved to go out at night, in the 1930s. The story goes when he returned home after a party he would beat eggs and fry them with some paille potatoes (thin French fries) that the service had reserved for him in the oven, along with julienned, cooked ham.
The third and most known story says it was the Gramajo brothers, Arturo and Horacio, back in the 1930s who created it.
These two rich brothers were known for getting away with whatever they did. In this particular instance, they had come to the Río Bamba restaurant to eat, but were informed that the kitchen was closed. They didn’t like this and went ahead to look for whatever was left in the kitchen. They found some paille potatoes still warm in the oven, some eggs and ham.
These brothers spent half the year in Buenos Aires partying. Some summer days in the estancia and the rest of the year in Europe. They were members of the main Buenos Aires clubs, and they left their simple but delicious recipe on the restaurant menus of all of them.
Our recipe for Argentine scrambled eggs and potatoes
Our recipe is mainly the traditional one. Although some people might argue that peas were not in the original recipe, it’s an ingredient added in most restaurants.
Because the potatoes are cut thin, you won’t need to fry them twice to keep them crispy. One time is enough, for about 20 minutes.
Once they are fried, cover them with foil and keep them in the oven until you are ready to add them to the scramble.
Cut and sautee the onions while the potatoes are frying, that way you’ll have everything ready when the potatoes are done.
The traditional scrumble is moist, not dry. To do this it is important to remove the pan from the heat after about a minute of cooking the eggs. Keep mixing it off of the heat. The eggs will continue to cook with the heat of the potatoes and vegetable, but they won’t over dry.
Other ingredients that could be added to this recipe are shredded chicken or any leftover meat, red or yellow peppers, and olives.
This incredible revuelto Gramajo is sure to please everyone! It is the perfect food to satisfy a hungry crowd or a fun appetizer to snack on.
More Argentine recipes
If this dish makes you excited to try more recipes from Argentina, you need to try these empanadas filled quince and cheese and this rolled flank steak.
Revuelto Gramajo (Argentine Scrambled Eggs and Potatoes)
Crispy potatoes, eggs, and ham, make up Revuelto Gramajo. This scrambled egg and potato dish is a classic of Argentine cuisine.
Ingredients
- 2 Yukon potatoes
- 4 cups vegetable oil
- 2 Tbsp olive oil
- 1 yellow onion, sliced
- 1 garlic clove, minced
- 1/2 cup smoked country ham, chopped
- 1/3 cup green peas, cooked
- 5 eggs, beaten
- 1/2 cup green onions, thinly sliced
- Salt and pepper to taste
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.
Notes
*Taste the ham before you add salt. I personally didn’t need to use salt in this recipe.
Nutrition Information:
Yield:
8Serving Size:
1/8 of recipeAmount Per Serving: Calories: 140
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Lizet is Bolivian and lives in Paraguay. Through friends and travel she has developed her love of food. From Africa to Asia, Europe to the Americas, there is always something new to try when you come to dinner. You can find more of Lizet’s tasty creations on her website ChipaByTheDozen.com. You can also find her on Instagram and Facebook.