Summary

Ingredients

• 1 large potato (s), cut into slim sticks
• Oil, for deep-frying
• 50 g ham, raw, cut into fine strips
• 10 g butter
• 2 egg (s)
• 1 tablespoon parsley, finely chopped
• salt and pepper

In addition: possibly

• Ham, cooked, cut into fine strips
• Red pepper (s), cut into fine strips
• Peas, young, fresh or canned
• clove Garlic (s), crushed or finely chopped

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Instructions

1. The Revuelto Gramajo is practically a military court waiting for your judgment. The Argentines have already given theirs. Invented around 1880 by Artemio Gramajo at the Club de Progreso in Buenos Aires, it has been popular throughout the country ever since. Artemio Gramajo was a close friend of the then Argentine President Julio Argentino Roca, his wing adjutant in numerous battles, an indispensable companion on state trips and a gourmet. It is said that the Revuelto Gramajo became the Argentine soldiers` breakfast when it became more comfortable between two battalions and the battle could be fought on the breakfast plate. This English-inspired ham and eggs variation gets its special character from the velvety scrambled eggs on crispy potato sticks.
2. Heat the oil in the deep fryer to 170 ° Celsius.
3. Peel the potatoes and cut into thin French fry sticks. (Buy thinly sliced French fries as an alternative) Wash the pens, dry them in kitchen paper and bake them in the deep fryer. Drain the oil well and set aside.
4. While the potatoes are being fried, cut 50 g of raw ham into fine strips and fry it briefly in butter. Really only very briefly and on a low flame, because that leaves enough time to break open two eggs with a fork that you have previously seasoned with salt, pepper and parsley. The eggs are poured over the ham, the eggs are allowed to set slowly and the egg mixture is immediately torn up again with a fork. The scrambled eggs should still be quite moist when you add the crispy potato sticks to the scrambled eggs and mix them with it. This (apparently) simple dish requires the full attention of the cook and a controlled use of temperatures. If the scrambled eggs are too dry, you still get decent fried potatoes with egg, but definitely not a Revuelto Gramajo.
5. Remove the pan from the heat and place the contents of the pan on a preheated plate. Serve immediately.
6. So much for the original recipe and its story. To add a few color accents, the restaurant chefs like to mix a few thin strips of red peppers and a dozen young peas into the Revuelto Gramajo. The variations are also increasing. Sometimes a hint of garlic blows over the plate. The raw ham is practically replaced by cooked ham. Even finely diced onions and even cream you want to see. And so the military tribunal changes bit by bit into a peace tribunal where everyone can be saved according to their own style.
7. As with so many Argentine dishes, however, it is never wrong to have a small mixed salad and a sliced baguette on hand to wreak havoc on your hunger.