Revuelto Gramajo

Revuelto Gramajo is a comforting skillet dish of soft scrambled eggs tangled with crisp matchstick potatoes, savory ham, and sweet onion. This quick version keeps the spirit of the original while making a lighter, beginner-friendly plate that is rich, satisfying, and full of contrast in texture.

Nutrition · per serving

386kcal

25gProtein

18gCarbs

24gFat

2gFiber

2 servings

Ingredients

9 items

Revuelto

eggs6 large

cooked ham, cut into thin strips120 g

potatoes, peeled and cut into very thin matchsticks180 g

onion, thinly sliced60 g

butter20 g

olive oil15 ml

salt4 g

black pepper1 g

chopped parsley5 g

Tips

•For the fastest cooking, cut the potatoes as finely as possible; thicker pieces will not brown in time.
•A wide pan helps the potatoes fry instead of steam.
•If your ham is very salty, season the eggs lightly first and adjust only at the end.
•Serve on its own for a lighter low-carb meal, or with a simple green salad.

Steps

1
Prepare all the ingredients before you start: peel and cut the potatoes into very thin matchsticks, slice the onion thinly, and cut the ham into strips. Beat the eggs in a bowl with half of the salt and the black pepper until fully combined but not foamy.
180 g potatoes, peeled and cut into very thin matchsticks60 g onion, thinly sliced120 g cooked ham, cut into thin strips6 large eggs4 g salt1 g black pepper
2
Heat a large nonstick frying pan over medium-high heat with the olive oil and half of the butter. Add the potatoes in a fairly even layer and cook for 4-5 minutes, tossing frequently, until lightly golden and just tender. Because this is a quick, low-carb version, the potatoes should be browned but not piled too heavily in the pan, which would make them steam.
15 ml olive oil20 g butter180 g potatoes, peeled and cut into very thin matchsticks
3
Add the onion and ham to the pan with the potatoes. Cook for 2 minutes, stirring often, until the onion softens and the ham warms through and begins to crisp at the edges.
60 g onion, thinly sliced120 g cooked ham, cut into thin strips180 g potatoes, peeled and cut into very thin matchsticks
4
Lower the heat to medium-low and add the remaining butter. When it melts, pour in the beaten eggs. Stir gently with a spatula, scraping across the bottom of the pan to form soft curds while keeping some texture from the potatoes and ham. Cook for 1-2 minutes, just until the eggs are softly set and still slightly glossy; they will continue cooking from residual heat.
20 g butter6 large eggs
5
Taste and adjust with the remaining salt if needed. Scatter over the parsley and serve immediately while hot. Revuelto Gramajo should be moist, not dry, with tender eggs, salty ham, sweet onion, and crisp-edged potatoes.
4 g salt5 g chopped parsley

Origin & History

Revuelto Gramajo is a classic Buenos Aires dish traditionally associated with late-night dining and café food. It is generally credited to Colonel Artemio Gramajo in 19th-century Argentina, though like many beloved dishes, its exact origin story is debated. The combination of eggs, potatoes, and ham reflects the hearty, European-influenced cooking of the region.

argentinian egg ham lowcarb quick skillet

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Revuelto Gramajo

Steps

Prepare all the ingredients before you start: peel and cut the potatoes into very thin matchsticks, slice the onion thinly, and cut the ham into strips. Beat the eggs in a bowl with half of the salt and the black pepper until fully combined but not foamy.

180 g potatoes, peeled and cut into very thin matchsticks60 g onion, thinly sliced120 g cooked ham, cut into thin strips6 large eggs4 g salt1 g black pepper

Heat a large nonstick frying pan over medium-high heat with the olive oil and half of the butter. Add the potatoes in a fairly even layer and cook for 4-5 minutes, tossing frequently, until lightly golden and just tender. Because this is a quick, low-carb version, the potatoes should be browned but not piled too heavily in the pan, which would make them steam.

15 ml olive oil20 g butter180 g potatoes, peeled and cut into very thin matchsticks

Add the onion and ham to the pan with the potatoes. Cook for 2 minutes, stirring often, until the onion softens and the ham warms through and begins to crisp at the edges.

60 g onion, thinly sliced120 g cooked ham, cut into thin strips180 g potatoes, peeled and cut into very thin matchsticks

Lower the heat to medium-low and add the remaining butter. When it melts, pour in the beaten eggs. Stir gently with a spatula, scraping across the bottom of the pan to form soft curds while keeping some texture from the potatoes and ham. Cook for 1-2 minutes, just until the eggs are softly set and still slightly glossy; they will continue cooking from residual heat.

20 g butter6 large eggs

Taste and adjust with the remaining salt if needed. Scatter over the parsley and serve immediately while hot. Revuelto Gramajo should be moist, not dry, with tender eggs, salty ham, sweet onion, and crisp-edged potatoes.

4 g salt5 g chopped parsley

Origin & History