Revuelto Gramajo Paraguayo
A unique Paraguayan take on the classic Argentinian dish, this version often incorporates elements like corn and local seasonings, creating a flavorful scramble of eggs, ham, peas, and shoestring potatoes.
🧂 Ingredients
- 6 large Eggs
- 200 g Ham(diced)
- 150 g Green peas(fresh or frozen)
- 150 g Shoestring potatoes(store-bought or homemade)
- 0.5 medium Onion(finely chopped)
- 2 tbsp Butter
- 50 ml Milk(optional, for creamier eggs)
- to taste Salt
- to taste Black pepper
- 2 tbsp Parsley(chopped, for garnish)
👨🍳 Instructions
- 1
In a large non-stick skillet, melt the butter over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes.
⏱️ 4 minutes - 2
Add the diced ham and cook for 2-3 minutes until lightly browned.
⏱️ 3 minutes - 3
Stir in the green peas (if using frozen, no need to thaw). Cook for another 2-3 minutes until heated through.
⏱️ 3 minutes - 4
In a separate bowl, whisk the eggs with milk (if using), salt, and pepper until well combined.
💡 Tip: Don't over-whisk, just combine. - 5
Pour the egg mixture into the skillet with the ham and peas. Cook, stirring gently, until the eggs are just set but still moist.
💡 Tip: Avoid overcooking the eggs, as they will continue to cook from residual heat. - 6
Gently fold in the shoestring potatoes just before serving. You want them to retain some crispness.
💡 Tip: Add potatoes at the very last moment to prevent them from becoming soggy. - 7
Serve immediately, garnished with chopped parsley.
💡 Tip: This dish is best enjoyed fresh.
💡 Pro Tips
- ✓The key to a good Revuelto Gramajo is the texture contrast between the soft eggs and the crispy potatoes.
- ✓You can add other ingredients like diced bell peppers or corn for extra flavor and texture.
- ✓If making your own shoestring potatoes, fry them until golden and crisp.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add shredded chicken or cooked chorizo.
- Incorporate sautéed mushrooms or spinach.
- Serve over rice or with a side of fried plantains.