Revuelto Gramajo (Soy-Free)

Ingredients

• 2 medium Potatoes
• 2 tablespoons Olive Oil
• 4 Eggs
• 4 ounces Cooked Ham
• 1 teaspoon Coconut Aminos
• to taste Salt
• to taste Black Pepper
• 1 tablespoon Fresh Parsley

Instructions

1. 1Prepare your ingredients: Peel the 2 medium potatoes and cut them into thin matchsticks, about 1/4-inch thick. Dice the 4 ounces of cooked ham into small pieces. Finely chop the 1 tablespoon of fresh parsley.
2. 2Heat the 2 tablespoons of olive oil in a large skillet over medium-high heat, about 400°F (200°C). Add the potato matchsticks and cook, stirring occasionally, for 8 to 10 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove the crispy potatoes from the skillet and set them aside on a plate.
3. 3While the potatoes are cooking, crack the 4 eggs into a medium bowl. Add the 1 teaspoon of coconut aminos, salt to taste, and black pepper to taste. Whisk everything together until well combined.
4. 4Pour the whisked egg mixture into the same large skillet (no need to clean it) over medium heat, about 300°F (150°C). Cook the eggs, stirring constantly with a spatula, until they are softly scrambled and just set, about 2 to 3 minutes. Do not overcook them.
5. 5Add the crispy potatoes you set aside and the diced ham to the skillet with the softly scrambled eggs. Stir gently to combine everything together.
6. 6Continue to cook for another 1 to 2 minutes, stirring gently, until the ham and potatoes are heated through. The eggs should remain soft.
7. 7Serve the Revuelto Gramajo immediately. Garnish with the chopped 1 tablespoon of fresh parsley.

Substitutions

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