Dairy-Free Revuelto Gramajo (Scrambled Eggs with Potatoes)

Instructions

1. 1Prepare the 2 medium potatoes by cutting them into thin matchsticks, about 0.635 cm thick. Heat 2 tablespoons of vegetable oil in a large 30.48 cm skillet over medium-high heat, which is approximately 190°C. Add the potato matchsticks and cook for 10-12 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove the potatoes from the skillet and place them on a plate lined with paper towels to drain. Leave the oil in the skillet.
2. 2Add the 0.5 small onion, diced, to the same skillet with the hot oil. Cook over medium heat, stirring frequently, for about 3-4 minutes, or until the onion pieces are softened and translucent. Add the 4 slices of ham, cut into small pieces, and cook for another 2-3 minutes, stirring occasionally, until the ham is lightly browned.
3. 3While the ham and onion are cooking, crack the 4 large eggs into a medium bowl. Add the 0.25 teaspoon of salt and the 0.25 teaspoon of black pepper to the bowl. Whisk the eggs, salt, and pepper together until the yolks and whites are fully combined and the mixture is a uniform yellow color.
4. 4Pour the whisked egg mixture into the skillet with the ham and onion. Reduce the heat to medium-low, approximately 150°C. Cook the eggs, stirring gently and occasionally with a spatula, for about 3-5 minutes, or until they are set but still appear slightly moist and creamy. Do not overcook them until they are dry.
5. 5Gently add the cooked crispy potatoes, the 0.5 cup of frozen peas, and the 0.25 cup of asparagus tips to the skillet with the scrambled eggs. Stir everything together carefully for about 1-2 minutes, just to combine all the ingredients and heat the peas and asparagus through.
6. 6Serve the Dairy-Free Revuelto Gramajo immediately while it is hot.

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