Revuelto Gramajo — Print Recipe

Revuelto Gramajo embodies the heart of Argentine comfort food, a hearty late-night staple that speaks to the nation's love affair with simple, satisfying ingredients. This rustic dish features silky scrambled eggs tossed with crispy matchstick potatoes that provide satisfying crunch against the creamy egg texture. The tender strips of beef or turkey add rich umami depth, while frozen green peas contribute a bright, fresh contrast. The dish is traditionally served in a large shallow dish, allowing the golden eggs to cascade over the potatoes and meat in an inviting array of textures and colors. This beloved recipe represents Argentina's agricultural heritage and working-class dining traditions, often enjoyed by families gathering after long days or during weekend brunches. The dish's name pays homage to Colonel Gramajo, a 19th-century military figure whose legacy lives on through this enduring culinary tribute.

Ingredients

6 large eggs
3 large potatoes, cut into thin matchsticks
1/2 lb cooked beef, cut into thin strips
1 cup frozen green peas
1 large onion, thinly sliced
2 tbsp vegetable oil
Salt and pepper to taste

Instructions

1 Cut the potatoes into thin matchstick-sized strips and fry them in hot oil in a large skillet until golden and crispy, about 5 to 7 minutes, then drain on paper towels.
2 In the same skillet, sauté the thinly sliced onion and beef strips over medium heat for 3 to 4 minutes until the onion is soft and lightly caramelized.
3 Add the frozen peas and cook for 2 more minutes until they are heated through and bright green, stirring everything together.
4 Beat the eggs with salt and pepper, pour them over the meat and pea mixture, and stir gently as they begin to set, keeping them soft and slightly runny.
5 Fold in the crispy fried potato matchsticks at the very last moment so they maintain their crunch, and serve immediately on warm plates.

Did You Know?

The dish's name 'Gramajo' is actually a corruption of 'Gramajo,' which refers to a type of coarse, hard wheat flour used in traditional Argentine breads, symbolizing the dish's humble, grain-based foundation that connects it to Argentina's agricultural heritage.