Scrambled Eggs and Potatoes (Argentinian Revuelto Gramajo)

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. 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. 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.

2 Yukon potatoes
4 cups vegetable oil
2 Tbsp. extra-virgin olive oil
1 yellow onion, sliced
1 clove garlic, minced
½ cup smoked country ham, chopped
⅓ cup green peas, cooked
5 eggs, beaten
½ cup green onions, thinly sliced
sea salt
black pepper, freshly ground

Wash and peel potatoes. Slice potatoes lengthwise into ¼" 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. extra-virgin 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 kosher or sea 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.

Makes 8 servings.

Cook's Notes: Taste the ham before you add kosher or sea salt. I personally didn't need to use kosher or sea salt in this recipe.