Revuelto Gramajo (Argentine Scrambled Eggs with Ham and Potatoes)

Ingredients

• 2 medium Potatoes
• 2 cups Vegetable oil
• 4 Eggs
• 1/2 cup Diced ham
• 1/4 cup Onion
• 1/4 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Peel the 2 medium potatoes. Cut them into very thin shoestring fries, about 1/8-inch thick. Rinse the cut potatoes in cold water, then pat them completely dry with paper towels.
2. 2Heat the 2 cups of vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C).
3. 3Carefully fry the shoestring potatoes in small batches until they are golden brown and crispy, about 3-5 minutes per batch. Use a slotted spoon to remove the fried potatoes and drain them on paper towels.
4. 4In a medium bowl, whisk the 4 eggs with the 1/4 teaspoon of salt and 1/4 teaspoon of black pepper until well combined.
5. 5In a separate 10-inch non-stick skillet, heat the pan over medium heat. Add the 1/4 cup of onion and sauté until softened and translucent, about 3-4 minutes.
6. 6Pour the whisked eggs into the skillet with the softened onion. Cook, stirring gently with a spatula, until the eggs are cooked through but still slightly moist, about 3-5 minutes.
7. 7Gently fold the crispy fried potatoes and the 1/2 cup of diced ham into the scrambled eggs in the skillet. Cook for 1 minute more, just to heat through.
8. 8Serve the Revuelto Gramajo immediately.

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