Quick Weeknights · Argentine
Revuelto Gramajo
This classic scramble incorporates shoestring potatoes, ham, and peas for a hearty Argentine diner style meal.
Why This Works
The textural contrast between the soft, creamy scrambled eggs and the crunchy potatoes makes this dish incredibly satisfying.
The Upgrade
Add a dollop of fresh cream to the eggs before scrambling for an even richer consistency.
Chef's Secret
Michelin TechniqueThe potatoes must be added at the very last second to ensure they remain crisp when the dish hits the plate.
Ingredients
Total time including resting: 25 min
Directions
Fry the shoestring potatoes until crisp and golden brown.
8 minIn a separate large skillet, melt butter over medium heat.
1 minSauté the ham and peas until the ham edges are crispy.
3 minLower heat and add the beaten eggs, gently scrambling them.
3 minWhen eggs are 80% set, fold in the crispy shoestring potatoes.
1 minStir gently so the potatoes don't get soggy but the egg sets around them.
2 minGarnish with fresh green onions and serve immediately.
1 minWine Pairing
Cava
Sparkling
The BottleRaventos i Blanc L'Hereu
Sparkling wine is essential for a hearty potato and egg scramble. The bubbles provide a cleansing scrub to the grease, and the yeasty notes toast the flavors of the ham.
Nutrition per Serving
580
calories
26g
protein
30g
carbs
38g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Green Leaf Salad
A light salad dressed with lemon and oil balances the starchy, fried nature of this hearty scramble.
Ingredients
Directions
Wash and dry the baby greens thoroughly to ensure the dressing adheres perfectly.
In a small mixing bowl, whisk together the olive oil, lemon juice, sea salt, and black pepper until emulsified.
Place the greens in a large chilled bowl.
Drizzle the dressing over the greens immediately before serving.
Toss gently with clean hands to coat each leaf lightly without bruising the greens.
Garnish with shaved parmesan and serve immediately.
Side Dish
Chilled Tomato Slices
Fresh, cold tomato slices sprinkled with oregano add a juicy, acidic pop to the salty dish.
Ingredients
Directions
Slice tomatoes thinly (approximately 1/4 inch thick).
Arrange tomato slices in a single layer on a serving platter.
Drizzle evenly with extra virgin olive oil.
Sprinkle uniformly with dried oregano.
Season with kosher salt and freshly ground black pepper.
Chill for at least 5 minutes before serving.
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