🇺🇾 Uruguayan Cuisine

Revuelto Gramajo

Scrambled Eggs with Potatoes and Beef

Prep Time 30 min

Servings 4

Difficulty Easy

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.

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.