Cook’s notes

“Revuelto” means scrambled but the significance of “Gramajo” is a subject of debate. It is capitalized because it is supposed to be someone’s name — the person for whom the dish has been named. Who he was exactly, no one can seem to agree.

Meat

There is meat in the dish. Ham, originally, although as revuelto Gramajo evolved, other meats, even fish and chicken, are sometimes used. I picked sausages which, depending on their quality, can have complex flavors as ham. Hence, “a la” is added to the title.

If using sausages, choose a highly flavorful variety (Spanish-style paprika-laden chorizo is used here) with a generous percentage of fat. The final taste of the dish depends largely on the spices and seasonings in the sausages. Please do not use canned sausages or hotdogs. They just won’t work.

About the fat. You will cook the potato cubes in the rendered fat to allow them to soak up the flavors of the sausage.

Potatoes

The potatoes in revuelto Gramajo have to be fried to a crisp. I cut mine into cubes but traditional recipes have potatoes cut long and thin. Julienned, in fact, like shoestring potatoes.

If you prefer low-fat sausage, you will need to pre-fry the potato cubes in plenty of oil until they turn crisp. Scoop out the potato cubes leaving only a trace of oil. Brown the sausage cubes in the remaining oil then toss the potato cubes back into the pan.

How to serve

The potatoes, meat and scrambled eggs aren’t served as individual components of the dish. They are tossed together in the frying pan.

A la revuelto Gramajo

Prep: 10

Cook: 10

Total: 20

Servings: 3 people

Course: Breakfast

Cuisine: South American

Label: Scrambled eggs

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Ingredients

150 grams sausages (5.2 oz) cut into half-inch cubes
3 medium potatoes peeled and cut into half-inch cubes
1 onion peeled and thinly sliced
salt to taste
pepper (optional)
3 large eggs beaten

Instructions

Spread the sausage cubes in a cold pan, set the heat to medium-low and cook the sausage cubes until fat has been rendered.
Add the potato cubes and cook over medium heat until soft and the edges are browned.
Stir in the onion slices, sprinkle in a little salt (and pepper, optionally) and cook until they go limp.
Pour in the beaten eggs and cook over low heat, stirring, until the edges are firm.
For curd-like eggs, turn off the heat while the eggs are still wet except for the edges. If you prefer firmer eggs, continue cooking until fully cooked.
Sprinkle with some finely sliced scallions before serving.