A la revuelto Gramajo
An iconic breakfast in Argentina and Uruguay, revuelto Gramajo is a dish of fried potatoes and ham tossed in beaten eggs. But its evolution has proved how adaptable it can be.
Servings 3 people
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.
