Some summer days in the estancia and the rest of the year in Europe.

One time is enough, for about 20 minutes. Melt the butter in a non-stick pan, add the chopped onion, a bay leaf, and the potatoes and sauté on high heat for 7 to 8 minutes, breaking them up as much as possible with a wooden spatula. The eggs will continue to cook with the heat of the potatoes and vegetable, but they won’t over dry. It is the perfect food to satisfy a hungry crowd or a fun appetizer to snack on. ®/™©2020 Yummly. In a large pan, sauté onion and garlic until translucent. Crispy potatoes, eggs, and ham, make up Revuelto Gramajo. Because the potatoes are cut thin, you won’t need to fry them twice to keep them crispy. Stir and cook for 1 minute. Discover more recipes from L'Antro dell'Alchimista. Your email address will not be published. The name “revuelto Gramajo” translates to “Gramajo scramble”. 2 Add potatoes, onions and jalapeño peppers; cook 7 to 8 min. Beat eggs and black pepper in small bowl; add to skillet. If this dish makes you excited to try more recipes from Argentina, you need to try these empanadas filled quince and cheese and this rolled flank steak.

Revuelto Gramajo is one of those popular dishes that is never missing in Buenos Aires bodegones (neighborhood restaurants with traditional food). Explore recipes inspired by global flavors: British | Caribbean | Chinese | French | German | Greek | Indian | Italian | Japanese | Mexican | Polish| Spanish | Thai | American, Revuelto Gramajo (Argentine Scrambled Eggs and Potatoes). Cut and sautee the onions while the potatoes are frying, that way you’ll have everything ready when the potatoes are done. Arrange each potato on a small serving dish and use a small spoon to fill the cavities of each with an equal portion of the scrambled eggs. Peel the potatoes, wash them, dry them with a paper towel and chop them coarsely. This egg and potato dish is a classic of Argentine cuisine. or until onions are tender and potatoes are golden brown, stirring frequently. Remove or until onions are tender and potatoes are golden brown, stirring frequently. This site requires JavaScript. Remove plastic cover and seasoning pack from package. You can also find her on Google +, Instagram, and Facebook. However, this version was written by the great historian Félix Luna in his novel “Soy Roca”, which is a fiction novel, so the credibility can be doubted. The traditional scrumble is moist, not dry. Add potatoes, onions and jalapeño peppers; cook 7 to 8 min. Discard the bay leaf, add the egg and cheese mixture and cook on medium heat for a few minutes, stirring continuously so the eggs become firm without becoming too dry. You can find more of Lizet's tasty creations on her website Chipa By The Dozen. Taste and add pepper and salt if needed*. Please leave a comment below or share a photo on Instagram. Your Daily Values may be higher or lower depending on your calorie needs. To do this it is important to remove the pan from the heat after about a minute of cooking the eggs. Bake for 25-30 minutes or until potatoes are cooked through and starting to brown. Keep mixing it off of the heat. Lizet is Bolivian and lives in Paraguay in South America. https://www.allrecipes.com/recipe/85001/scrambled-eggs-and-tomatoes Add ham and peas. They found some paille potatoes still warm in the oven, some eggs and ham. Wash and peel potatoes. Beat the eggs in a bowl with a pinch of salt, some pepper, shredded cheese and 2 to 3 chopped sage leaves. Given the complexity of flavors in our egg and potato scramble (hello, onions and jalapeño!

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