Revuelto Gramajo (Scrambled Eggs with Potatoes and Ham - Dairy-Free)

Ingredients

• 4 large Eggs
• 1 medium Potatoes, thinly sliced
• 4 slices Ham, thinly sliced
• 1/4 cup Onion, finely chopped
• 2 tablespoons Olive oil
• 1/4 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1/4 teaspoon Paprika

Instructions

1. 1Place a 12-inch skillet over medium heat, which is 350°F (175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, carefully add the 1 medium potato, thinly sliced. Cook for 8 to 10 minutes, turning occasionally, until the potato slices are golden brown and crispy. Use a slotted spoon to remove the crispy potatoes from the skillet and set them aside on a plate.
2. 2In the same 12-inch skillet, add the 1/4 cup of onion, finely chopped. Cook over medium heat, stirring frequently, for about 3 minutes, or until the onion pieces are softened and look translucent. Add the 4 slices of ham, thinly sliced, to the skillet and cook for 2 more minutes, stirring occasionally, until the ham is lightly browned.
3. 3While the onion and ham are cooking, crack the 4 large eggs into a medium bowl. Add the 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of paprika. Whisk everything together with a fork until the yolks and whites are fully combined and the mixture is a uniform yellow color.
4. 4Pour the whisked egg mixture directly into the 12-inch skillet with the onion and ham. Cook over medium heat, stirring gently and occasionally with a spatula, for 3 to 5 minutes. The eggs are ready when they are set but still look slightly moist and creamy, not dry.
5. 5Gently add the reserved crispy potato slices back into the skillet with the scrambled eggs. Use your spatula to carefully fold the potatoes into the eggs, distributing them evenly. Cook for 1 more minute, just to heat the potatoes through.
6. 6Serve the Revuelto Gramajo immediately.

Related Guides