In Buenos Aires, cafés are more than places to sip coffee — they are cultural stages where stories, food, and history intertwine. One dish that perfectly embodies this spirit is Revuelto Gramajo: a comforting scramble of golden fries, fluffy eggs, diced ham, and green peas.
At first glance, it looks simple — something a student might throw together after a long night. But Revuelto Gramajo carries with it over a century of Argentine history, tied to the military, the café culture, and the bustling energy of Buenos Aires itself. Today, it is a favorite late-night snack, a quick lunch, and even a breakfast-for-dinner indulgence.
A Dish Born from a General’s Hunger
The story goes back to the 19th century, during Argentina’s turbulent political and military years. Legend attributes the creation of Revuelto Gramajo to General Artemio Gramajo, who was said to have thrown together eggs, fries, and ham during a campaign — a dish that was easy to make, hearty, and portable.
Whether the story is entirely true or partly myth doesn’t matter anymore; what matters is that the dish spread quickly through Buenos Aires cafés in the late 1800s. It became a classic, ordered by politicians, bohemians, and workers alike. To this day, if you step into a porteño café, you’ll find it on the menu.
Why Revuelto Gramajo is Special
- Comfort Food: Crunchy fries mixed into soft scrambled eggs is indulgence at its finest.
- Flexible Dish: It can be eaten at any hour of the day.
- Part of Café Culture: Just like medialunas with coffee or a plate of milanesa, Revuelto Gramajo is quintessentially porteño.
Ingredients (for 4 servings)
- 6 medium potatoes, cut into thin matchsticks
- Oil for frying (sunflower or vegetable)
- 6 large eggs
- 200 g cooked ham, diced
- 1 cup peas (fresh or frozen)
- 2 tablespoons olive oil or butter
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Step-by-Step Recipe
1. Prepare the fries
- Heat oil in a deep pan.
- Fry potato matchsticks until golden and crisp. Drain on paper towels and season lightly with salt.
2. Cook the peas
- If fresh: boil briefly in salted water (2–3 minutes).
- If frozen: blanch in boiling water for 1 minute, then drain.
3. Scramble the eggs
- In a large skillet, heat olive oil or butter.
- Add diced ham and sauté for 2–3 minutes.
- Add peas and stir to combine.
4. Add the eggs
- Beat the eggs lightly with salt and pepper.
- Pour into the skillet with ham and peas. Stir gently over medium heat until just beginning to set.
5. Fold in the fries
- Add the crispy fries to the pan.
- Stir gently so they are coated but not soggy. The magic of the dish is the contrast between crunchy and soft.
6. Serve
- Transfer to plates or a serving platter.
- Garnish with chopped parsley.
- Enjoy immediately, preferably with a strong coffee or even a glass of Malbec if dining late.
Cooking Time
- Preparation: 15 minutes
- Cooking: 20 minutes
- Total: ~35 minutes
Nutrition (per serving, approx. 300 g)
- Calories: ~420 kcal
- Protein: 20 g
- Fat: 22 g
- Carbohydrates: 38 g
- Fiber: 5 g
How Porteños Enjoy Revuelto Gramajo
In Buenos Aires, Revuelto Gramajo is often ordered late at night, after the theater, or as a hearty breakfast after a long evening of tango dancing. It’s café food, but it’s also home food — something your abuela might make when she wants to feed everyone quickly.
It is also endlessly adaptable:
- Some cooks add red peppers or onions.
- Others replace ham with bacon or chorizo.
- A modern twist includes a sprinkle of cheese for extra indulgence.
Final Thoughts – A Dish That Tells a Story
Revuelto Gramajo is proof that the simplest dishes often carry the richest stories. From a general’s improvised meal to a café classic of Buenos Aires, it represents resourcefulness, comfort, and tradition.
When you prepare it at home, you are not just scrambling eggs with fries. You are recreating a piece of Argentine history, served in cafés where politicians debated, poets scribbled verses, and tango musicians dreamed.
So next time you want something hearty, nostalgic, and quick, remember the name Gramajo — and let the humble scramble transport you straight to Buenos Aires.
