Revuelto Gramajo

Name: Revuelto Gramajo
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Uruguayan
Ingredients: 4 medium potatoes, cut into thin matchsticks; 200g cooked shredded beef; 1 large onion, thinly sliced; 6 eggs, lightly beaten; 100g green peas (canned or frozen); 3 tbsp olive oil; Salt and pepper; Fresh parsley for garnish

Revuelto Gramajo (reh-VWEL-toh grah-MAH-hoh)

Scrambled Eggs with Potatoes and Beef

⏱ Prep Time 30 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 424 kcal

A golden scramble of thin-cut fried potatoes, shredded beef, onions, and eggs tossed together in a hot pan, finished with green peas — a beloved late-night Rioplatense classic.

Nutrition & Info

Protein 22.0g

Carbs 30.0g

Fat 24.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ eggs

Equipment Needed

large skillet tongs knife

Presentation Guide

Vessel: cast iron skillet

Garnishes: parsley, black pepper

Accompaniments: crusty bread

Ingredients

4 medium potatoes, cut into thin matchsticks
200g cooked shredded beef
1 large onion, thinly sliced
6 eggs, lightly beaten
100g green peas (canned or frozen)
3 tbsp olive oil
Salt and pepper
Fresh parsley for garnish

Instructions

1
Fry potato matchsticks in hot oil until golden and crispy. Remove and drain.
2
In the same pan, sauté onion until softened. Add shredded beef and green peas, cook 2 minutes.
3
Return crispy potatoes to the pan. Pour beaten eggs over everything.
4
Stir gently, folding the eggs through as they set — keep it slightly soft and creamy.
5
Season with salt and pepper. Garnish with parsley.
6
Serve immediately from the pan while eggs are still glossy.

💡

Did You Know?

Revuelto Gramajo is named after Colonel Artemio Gramajo, who supposedly invented it as a quick late-night meal at the Jockey Club in Buenos Aires — a dish shared by both Uruguayan and Argentine food culture.

Chef's Notes

Equipment Tips

large skillet
tongs
knife

Garnishing

parsley, black pepper

Accompaniments

crusty bread

The Story Behind Revuelto Gramajo

This Rioplatense dish is claimed by both sides of the Rio de la Plata. In Uruguay, it became a staple of late-night dining and home cooking, prized for its simplicity and the way it transforms humble ingredients into something deeply satisfying. The dish showcases the gaucho tradition of making the most of pantry basics.

🕐 Traditionally enjoyed late-night supper, after-theater meal 📜 Origins: Rioplatense origin, early 20th century

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