Revuelto Gramajo
Revuelto Gramajo
Argentina's classic late-night scramble — thin shoestring fries, diced ham, and peas tossed with scrambled eggs. A beloved bar and restaurant dish that's the Argentine answer to 2 AM hunger.
Revuelto Gramajo (Revuelto Gramajo)
Argentina's classic late-night scramble — thin shoestring fries, diced ham, and peas tossed with scrambled eggs. A beloved bar and restaurant dish that's the Argentine answer to 2 AM hunger.
- 4 medium potatoes, peeled and cut into thin shoestring fries (or use frozen shoestring fries)
- 200g (7 oz) cooked ham (jamón cocido), diced into small cubes
- 6 large eggs
- 1/2 cup green peas (fresh or frozen, blanched)
- 2 tbsp butter
- Oil for frying potatoes
- Salt and pepper to taste
Wine Pairing
A cold Quilmes lager or crisp white wine
- •Classic Buenos Aires restaurants and bodegones
- •Available on most parrilla menus
- •Traditional late-night dining spots along Av. Corrientes
- 1
Cut potatoes into thin shoestring strips (about matchstick size). Pat dry thoroughly with paper towels.
- 2
Heat oil in a deep pan to 350°F (175°C). Fry the potato strips in batches until golden and crispy, about 3-4 minutes per batch. Drain on paper towels and season with salt.
- 3
In a large skillet, melt butter over medium heat. Add diced ham and cook for 2 minutes until lightly golden.
- 4
Add the green peas and stir for 1 minute.
- 5
Beat the eggs lightly with salt and pepper. Pour into the skillet with the ham and peas.
- 6
Stir gently with a spatula, cooking the eggs until they're just set but still soft and creamy — about 2 minutes. Do not overcook.
- 7
Add the crispy shoestring fries and toss everything together quickly. The fries should stay mostly crispy.
- 8
Serve immediately on warm plates.
- ✦
The potatoes must be thin shoestring fries — thick-cut fries are wrong for this dish. They need to be crispy enough to hold up when tossed with the wet eggs.
- ✦
The eggs should be barely set — soft and creamy, not rubbery. Remove from heat while they still look slightly underdone; carry-over heat will finish them.
- ✦
Frozen shoestring fries (papas pay) are a perfectly acceptable shortcut and what many Argentine restaurants actually use.
Revuelto Gramajo is named after Colonel Artemio Gramajo, an aide-de-camp to President Julio Roca in the 1880s. Legend says Gramajo invented the dish at a Buenos Aires social club when he asked the kitchen to scramble whatever they had on hand — potatoes, ham, and eggs. Whether the story is true or not, the dish became a fixture of Argentine restaurant culture, particularly as a late-night dish after theater or nightlife.
Best eaten immediately. Does not store or reheat well — the potatoes lose their crispness.