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Revuelto Gramajo

Name: Revuelto Gramajo
Total time: 35 min
Yield: 4
Cuisine: Argentine
Ingredients: 800 g Floury potatoes, cut into fine matchsticks; 200 g Cooked ham, cut into strips; 6 Eggs; 1 Onion, sliced thin; 100 g Peas (optional); 800 ml Neutral oil, for frying the potatoes; 2 tbsp Butter or oil, for the pan; 1.5 tsp Salt and black pepper; 2 tbsp Parsley, chopped

Potatoes cut into matchsticks and fried hard, then ham and eggs folded through them off the heat so the egg just sets and the chips keep some of their crunch. Buenos Aires calls it one of its quintessential dishes; it is also what anyone makes at one in the morning with what is in the fridge.

Nguồn

Công thức của Argentine home kitchens · 🏺 Truyền thống · Italian and Spanish grandmothers cooking with Argentine beef and Andean corn — a cuisine that arrived by boat and then grew its own roots.

Buenos Aires · the Gramajo scramble — An ownerless traditional dish, so no cook is credited. The cited article confirms revuelto Gramajo as a common hash dish in Argentine cuisine of fried julienned potatoes, ham and eggs, adaptable to whatever the cook has including peas, other vegetables, fish and pork, common in Buenos Aires and described as one of the city's 'quintessential' dishes, with French fries sometimes used. The off-the-heat folding rule, timings and quantities are this book's own.

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Yiyo el Zeneize Paulina Cocina Guillermo Rubia Jr.

⏱ 35 phút🍽 4 khẩu phần🔥 560 kcal🇦🇷 Argentina

Không glutenKhông sữaKhông hạt

Các bước

Rinse the potato matchsticks under cold water until it runs clear, then dry them completely on a cloth.
Fry them at 180 °C in two batches, 4 minutes each, until gold and crisp. Drain on a rack and salt.
In a wide pan, soften the onion in the butter 6 minutes. Add the ham and peas and fry 2 minutes.
Beat the eggs with salt and pepper. Turn the heat to low, pour them in and stir slowly 1 minute until they are barely starting to set — still loose.
Take the pan off the heat, tip the hot chips in and fold twice. The residual heat finishes the egg. Scatter the parsley and serve straight away.
💡 Potatoes in last, off the heat, two folds. Cook them together and the chips go soft and you have made a potato omelette instead.

💡 Mẹo

The dish takes any ingredient the cook has — peas, other vegetables, fish, pork. The potato-ham-egg core is what makes it gramajo.
Shoestring chips from a packet genuinely work at one in the morning, and no one in Buenos Aires will be surprised.