This Argentinian scrambled eggs recipe is a British twist on the classic Revuelto Gramajo. Serrano ham, red pepper, coriander, and mature Cheddar are folded into fluffy eggs with crispy oven chips. Ready in 20 minutes, it serves four.
I first tried this Hairy Bikers version after spotting it in their Family Favourites cookbook, and it quickly became a weekend staple. The contrast between the crunchy chips and the soft, cheesy eggs is hard to beat.
What Is Revuelto Gramajo?
Revuelto Gramajo is a classic Argentinian dish of scrambled eggs, ham, and crispy potatoes. It takes its name from Colonel Artemio Gramajo, an aide to General Julio Roca in the 1870s. He is said to have created it during a military campaign across the Pampas. Today it is a fixture in Buenos Aires bodegones, the neighbourhood restaurants that serve traditional home-style food.
The dish is often called Argentina’s hangover cure and is eaten as a late-night meal or lazy weekend breakfast. The Hairy Bikers put their own spin on it with Serrano ham, mature Cheddar, and oven chips instead of traditional julienne-fried potatoes.
Argentinian Scrambled Eggs Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- ½ red pepper, finely chopped
- ½ tsp oregano
- 100g Serrano ham, pulled into strips
- 15g butter
- 8 eggs, well beaten
- Small bunch of coriander, finely chopped, plus a few sprigs reserved for garnish
- 75g mature Cheddar, grated
- 500g oven chips, cooked according to packet instructions
- Salt
- Hot sauce, to serve
How To Make Argentinian Scrambled Eggs
- Cook the vegetables and ham: Heat the olive oil in a large frying pan over medium heat. Add the chopped onion and red pepper, then cook until the onion turns translucent. Stir in the oregano and Serrano ham strips, cook for 30 seconds, then transfer everything to a plate.
- Set the ham mixture aside: Remove the pan from the heat and set the onion, pepper, and ham mixture to one side while you prepare the eggs.
- Scramble the eggs: Wipe the frying pan clean, then melt the butter over medium heat. When the butter starts foaming, pour in the beaten eggs and season generously with salt. Stir constantly over medium-high heat until the eggs are well scrambled and cooked to your liking.
- Fold in the filling: Add the reserved onion and ham mixture, the finely chopped coriander, and the grated Cheddar to the scrambled eggs. Fold gently until the cheese begins to melt.
- Add the chips and toss: Roughly chop the cooked oven chips and add them directly to the pan. Gently toss everything together so that all the ingredients are evenly coated in scrambled egg and melted cheese.
- Serve straight away: Serve immediately in bowls or on plates. Garnish with the reserved coriander sprigs and pass around a bottle of hot sauce for people to add as they like.
What Are the Best Tips for Argentinian Scrambled Eggs?
- Tear the ham, don’t slice it: Pulling Serrano ham into rough strips gives a better texture and helps it blend naturally into the eggs. If you cannot find Serrano, prosciutto or thick-cut bacon both work well.
- Keep the vegetables firm: Cook the onion and pepper until soft but still holding their shape. Overcooking makes them mushy and watery, which spoils the texture of the finished dish.
- Wipe the pan between stages: Cleaning the pan after the ham mixture prevents small burnt bits from sticking to the eggs. This keeps the final scramble clean-tasting and golden.
- Add the cheese off the heat: Stir in the grated mature Cheddar once the pan is off direct heat. This lets the cheese melt gently into the eggs without turning them tough or stringy. If you enjoy egg dishes with cheese, try our eggs in holes recipe for another approach.
- Try julienne potatoes for a traditional touch: The classic Revuelto Gramajo uses hand-cut matchstick potatoes fried until golden and crisp. Oven chips are quicker, but thin shoestring chips give a more authentic result with better crunch.
What Goes Well With This Dish?
This hearty scrambled egg dish works well as a standalone meal, but it pairs nicely with simple, contrasting flavours. A side of freshly sliced avocado or guacamole provides a cool, creamy element. For crunch, serve a simple green salad dressed with a light, sharp vinaigrette.
In Argentina, Revuelto Gramajo is often eaten as a late-night meal or hangover cure, washed down with sparkling mineral water or strong black coffee. If you want more spice, offer a selection of hot sauces or a side of fresh salsa. For another filling egg breakfast, try our egg and bacon pie.
How Should You Store Leftovers?
Store leftover Argentinian scrambled eggs in an airtight container in the fridge for up to 2 days. Reheat gently in a lightly buttered pan over low heat, stirring occasionally to stop the eggs turning rubbery.
Freezing is not recommended. The high moisture in the eggs and the change in texture of the cooked chips will give you a watery, poor-quality dish when thawed.
Argentinian Scrambled Eggs Variations
- Vegetarian swap: Replace the Serrano ham with sautéed chestnut mushrooms or roasted red peppers. Add an extra handful of cheese to keep the savoury flavour.
- Different meats: Chorizo, crispy bacon, or thinly sliced prosciutto all work well in place of Serrano ham. Taste the meat before seasoning, as some are saltier than others.
- Cheese alternatives: Swap mature Cheddar for Parmesan, manchego, or crumbled feta for a different flavour.
- Potato options: Traditional Revuelto Gramajo calls for julienne potatoes fried until crisp. You could also try hash browns or sweet potato chips for variety.
- Extra additions: Peas, olives, spring onions, or a pinch of smoked paprika are all popular additions in Buenos Aires.
Nutrition Facts
- Calories 560 kcal
- Total Fat 35g
- Saturated Fat 12g
- Cholesterol 400mg
- Sodium 1200mg
- Total Carbohydrate 38g
- Dietary Fibre 3g
- Sugars 2g
- Protein 26g
Frequently Asked Questions
What is Revuelto Gramajo? Revuelto Gramajo is Argentina’s classic scrambled egg dish, traditionally made with hand-cut fried potatoes, ham, and eggs. This Hairy Bikers version adds Cheddar and coriander for a British twist.
Do the oven chips need to be cooked before adding them? Yes, always cook the chips fully according to the packet instructions before folding them into the eggs. Adding raw or frozen chips will cool the eggs and make the dish soggy.
How does this Hairy Bikers version differ from traditional Revuelto Gramajo? The classic uses julienne-fried potatoes and simple seasoning. This version adds mature Cheddar, fresh coriander, and oven chips for a quicker, cheesier result.
Can I make Argentinian scrambled eggs vegetarian? Swap the Serrano ham for sautéed mushrooms or roasted red peppers and add extra cheese. The dish holds up well without the meat.
What type of potatoes work best for Revuelto Gramajo? Oven chips are the quickest option. For a more authentic result, cut potatoes into thin matchsticks and shallow-fry until crisp and golden.
You May Also Like:
- Hairy Bikers Eggs In Holes Recipe
- Hairy Bikers Boxty With Spicy Eggs Recipe
- Hairy Bikers Thai Son-in-Law Eggs
- Hairy Bikers Smoked Fish Eggs
- Hairy Bikers Egg and Bacon Pie Recipe
Hairy Bikers Argentinian Scrambled Eggs Recipe
Description
This Argentinian scrambled eggs recipe folds Serrano ham, mature Cheddar, coriander, and crispy oven chips into fluffy eggs. A hearty Hairy Bikers twist on the classic Revuelto Gramajo, ready in 20 minutes and serving four.
Ingredients
Instructions
- Cook the vegetables and ham: Heat olive oil in a large frying pan. Add onion and red pepper, cook until translucent. Stir in oregano and Serrano ham strips, cook 30 seconds, then transfer to a plate.
- Scramble the eggs: Wipe the pan clean, melt butter over medium heat. Pour in beaten eggs, season with salt, and stir constantly until softly scrambled.
- Fold in the filling: Add the ham mixture, chopped coriander, and grated Cheddar. Fold gently until the cheese melts.
- Add chips and serve: Roughly chop the cooked oven chips and toss through the egg mixture. Serve immediately with coriander sprigs and hot sauce.
