Revuelto Gramajo is the quintessential comfort food. It says “you’re home.” And it has interesting history to boot.
First of all, what exactly is revuelto Gramajo? Revuelto means scrambled in Spanish. The dish consists of scrambled eggs, fried potatoes, diced ham and green peas. Some people like to add chicken and onion to this beautiful mess.
There are three different theories regarding the origins of this dish, two of which involve the same man.
The historical novel Soy Roca (1989), a fictionalized biography of General Julio Roca, twice president of Argentina (1880-1886 and 1898-1904), mentions Colonel Artemio Gramajo as Roca’s aide-de-camp and friend. During the Conquest of the Desert military campaign in Patagonia led by Gen. Roca, Col. Gramajo, a known glutton, ate fried eggs, potatoes, ham and onion for breakfast every day.
Col. Gramajo was a member of the Club del Progreso, an exclusive club and restaurant founded in Buenos Aires in 1852. He liked to play billiards and cards for hours on end. So as not to interrupt the game, he usually had a special dish brought to his table: scrambled eggs with slices of Serrano ham and peas, sometimes served on a slice of bread.
According to the book The Gourmet Gaucho (2001) by Derek Foster, wealthy playboy Arturo Gramajo lived the high life in Paris in the 1930s. He enjoyed the nightlife and went to bed at sunrise and got up at sundown. One day, he woke up earlier than usual and, feeling hungry, called room service. The hotel’s kitchen was closed but someone put together a dish with leftovers for him: eggs, ham, chicken and fries. Gramajo liked it so much that he introduced it to his friends back home.
Only one thing is certain: whoever came up with the revuelto was indeed called Gramajo!
A fancier one
Revuelto Gramajo recipe
1 lb potatoes
1 onion, chopped
4 oz ham, chopped
2 tbsp butter
½ cup peas
Salt and pepper
Peel the potatoes and cut them in sticks. Soak in cold water for 1 hour to remove starch. Dry thoroughly with a kitchen towel.
Heat oil in a deep skillet.
Fry the potatoes in batches.
Beat the eggs.
Heat the butter in a skillet and sauté the onion until translucent.
Add the ham, fries and eggs, salt and pepper.
Stir gently until the eggs are cooked to your liking.
Hi, I’m Ana. I’m originally from Argentina but I’m currently living in Dallas (USA) with my British husband. I’d like to share my experiences as an expat and as a traveller.