Entree: Uruguay – Revuelto Gramajo (Uruguayan skillet scramble of eggs, matchstick potatoes, diced ham, and peas)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Total 40 min

Ingredients

- 1 lb (454 g) russet potatoes, peeled and julienned into matchsticks (about 1/8-inch)
- 8 oz (225 g) cooked ham, diced into small cubes
- 4 large eggs
- 1 small yellow onion, thinly sliced, approx. 4 oz (115 g)
- 2 tbsp (30 ml) olive oil, divided
- 2 tbsp (30 g) unsalted butter
- 1/2 cup (120 ml) frozen peas
- 1/2 tsp (3 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley
- 2 tbsp (30 ml) vegetable oil (for frying potatoes)

Instructions

1. Rinse the julienned potatoes in cold water to remove excess starch, then pat completely dry with kitchen towels.
2. Heat 2 tbsp vegetable oil in a large heavy skillet or frying pan over medium-high heat. Fry potatoes in a single layer in batches until golden brown and crisp, about 5–7 minutes per batch. Transfer to paper towels and season lightly with a pinch of salt.
3. In the same skillet, reduce heat to medium, add 1 tbsp olive oil and 1 tbsp butter. Sauté sliced onion until soft and translucent, about 4 minutes.
4. Add diced ham and peas to the onions; cook 2–3 minutes until heated through. Season with 1/2 tsp salt and 1/4 tsp pepper.
5. Push the ham-onion mixture to one side of the pan, add remaining 1 tbsp butter and 1 tbsp olive oil to the empty side. Beat the eggs lightly in a bowl and pour into the pan; let them set briefly, then scramble gently until just cooked but still moist.
6. Add the fried potatoes to the pan and fold gently to combine all ingredients, keeping some potato texture intact. Warm through for 1–2 minutes, adjusting seasoning to taste.
7. Sprinkle chopped parsley over the top and serve immediately, straight from the skillet.