Revuelto gramajo – scrambled eggs with ham and straw potatoes
A Buenos Aires classic: creamy scrambled eggs with cooked ham, onion, peas and very thin, crisp straw potatoes. When time is short, many cooks use shop-bought straw potato crisps.
- 40 minTime
- 40 minHands-on
- 4Portions
- ≈ $ 2.550per portion
- 810kcal per portion
Ingredients for 4 portions
- 600 gPotato, in very thin matchsticks
- 200 mlRapeseed oil, for frying
- to tasteSalt
- 1 tbspButter
- 1Yellow onion, thinly sliced
- 200 gHam, in strips
- 150 gGreen peas, frozen (optional)
- 8Eggs
- to tasteBlack pepper
Method
- Peel the potatoes and cut them into very thin matchsticks, like straw fries. Rinse in cold water and dry them very well with a tea towel.
- Heat the oil in a deep frying pan and fry the potatoes in batches for 4–5 minutes until golden and crisp. Drain on kitchen paper and season with salt.
- Melt the butter in a large frying pan and soften the onion for about 5 minutes until translucent. Add the ham and peas and cook for 2 minutes.
- Beat the eggs with salt and pepper, pour into the pan and stir gently over low heat for 2–3 minutes, until starting to set but still creamy.
- Fold in the fried potatoes quickly so they stay crisp and serve straight away.
The cost is estimated from average prices in Argentina (INDEC, Precios al consumidor de una selección de alimentos, bebidas y otros artículos: Gran Buenos Aires (GBA; INDEC publishes no national average). Brought forward with the GBA food CPI (IPC, Alimentos y bebidas no alcohólicas)., 2026-08).
