Revuelto Gramajo is one of the most beloved home-cooked dishes of Buenos Aires: a generous mix of thin fried potato matchsticks, cooked ham, peas, and scrambled eggs that combines crunch and creaminess in every bite. It’s the kind of recipe that appears both at the family table and on the menu of traditional Buenos Aires diners.
It’s known as a quick but satisfying meal, ideal for a weeknight dinner or an uncomplicated lunch. Its simple ingredients and straightforward preparation turned it into a timeless classic, present in Argentine households across generations.
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Argentine Fried Potato & Egg Scramble
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Cuisine: Argentine
Ingredients
Nutrition
- Calories: 420
Ingredients
- 600 g of potatoes, cut into thin matchsticks (4 medium potatoes)
- 750 ml of vegetable oil, for frying (3 cups)
- 200 g of cooked ham, cut into strips (8 thick slices)
- 150 g of cooked green peas (1 cup)
- 6 units of eggs (6 large eggs)
- 50 g of finely chopped onion (1/2 small onion) (optional)
- to taste of salt
- to taste of ground black pepper (optional)
Instructions
- Cut the potatoes, peel them and cut into very thin matchsticks, then pat them dry with a clean towel so they fry evenly.
- Fry the potatoes, heat the oil in a deep skillet over medium-high heat and fry the matchsticks in batches until golden and crisp; drain on paper towels and season with a little salt.
- Sauté the onion and ham, in a separate pan, with a tablespoon of the frying oil, sauté the chopped onion until translucent and add the ham cut into strips, cooking for a couple of minutes.
- Add the peas, add the cooked peas to the pan with the ham and onion, and mix well for a minute so the flavors come together and heat through.
- Add the eggs, beat the eggs with salt and pepper, pour them over the ham and pea mixture, and gently stir over medium-low heat until they start to set while staying creamy.
- Bring it together and serve, fold the fried potatoes into the scramble just before the eggs finish setting, mix gently so they don’t break apart too much, and serve immediately while hot.
Cooking tips
- Cut the potatoes as thin as possible for the crispy texture that defines Gramajo.
- Dry the potatoes well before frying: it prevents splattering and helps them brown evenly.
- Don’t overcook the eggs; a traditional Gramajo scramble is served creamy, not fully dry.
- Add the potatoes at the end so they stay crisp and don’t soften from the moisture of the scramble.
Traditional variations
- Some versions add a splash of heavy cream to the eggs for a softer scramble.
- Some families swap the white onion for chopped scallions.
How to serve
Revuelto Gramajo is traditionally served freshly made and piping hot, as a main dish.
It’s common to pair it with white rice or enjoy it on its own as a single dish for dinner.
Recommended sides
- White rice
- Crusty bread
- Simple green salad
Origin and tradition
Revuelto Gramajo owes its name to Colonel Artemio Gramajo, who, according to Buenos Aires tradition, requested this combination of fried potatoes, ham, peas, and eggs at a restaurant in Buenos Aires in the late 19th century.
Over time, the dish became a classic of home cooking and traditional Buenos Aires diners, valued for its simplicity and for making the most of everyday ingredients in a quick, flavorful preparation.
Frequently Asked Questions
It's a traditional Argentine dish that combines thin fried potato matchsticks, cooked ham, peas, and scrambled eggs. It originated in Buenos Aires in the late 19th century and today is a classic of home cooking and traditional Buenos Aires diners, appreciated for its simplicity and comforting flavor.
Yes, pre-fried frozen potato matchsticks can be used as a practical alternative. The result will differ somewhat from hand-cut fresh potatoes, but it keeps the essence of the dish: the crisp and creamy combination that defines Revuelto Gramajo.
It stands out for including crispy fried potatoes together with ham and peas, giving it a unique mixed texture between crunchy and creamy. Other Argentine scrambles tend to be simpler, with fewer ingredients and without the characteristic contrast of the fried potatoes.
Yes, it's common to serve it as a light dinner or a quick lunch in Argentine households. Its simple preparation and accessible ingredients make it a practical option for putting together a complete meal in little time.
