Revuelto Gramajo (Argentine Ham, Potato & Egg Scramble)

Photo: Neo139 · CC0 · source

A bodegón favorite and famous hangover cure: crisp matchstick potatoes, ham and onion tossed with soft-scrambled eggs and peas, so the fries stay crunchy at the edges.

Ingredients

• 8 eggs
• 6 oz ham, cut into strips
• 1½ lb russet potatoes
• 1 onion, thinly sliced
• 1 cup frozen peas
• 2 tbsp chopped parsley

From your pantry: ⅓ cup oil, salt, pepper.

Instructions

1. Peel the potatoes and cut into thin matchsticks. Rinse in cold water and dry very well on a towel.
2. Heat the oil in a large nonstick skillet over medium-high and fry the potatoes in two batches, stirring, until golden and crisp, 6 to 8 minutes. Drain on paper towels and salt.
3. Pour off all but 1 tbsp oil. Cook the onion over medium heat until soft, 5 minutes, then add the ham and peas and cook 2 minutes.
4. Beat the eggs with salt and pepper and pour them into the pan over medium-low. Stir gently until just barely set, 1 to 2 minutes.
5. Fold in the potatoes off the heat so they stay crisp, sprinkle with parsley and serve immediately.

Tip: For a 15-minute version, use a bag of store-bought shoestring potato sticks and add them at the very end.

Nutrition per serving

Good for

Adapted from Canal 26.

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