This is one of the few dishes authentically from the city of Buenos Aires. It a delicious mix of potatoes, egg, green peas, onion and ham, all of them fried, made and enjoyed instantly with its flavors enhanced.
for 8 portions
SALT AND PEPPER
FRESH GREEN PEAS
Peel and cut potatoes in very fine bars. Fry till they get browned and crispy. Save. Peel green peas removing pods. Whiten them some seconds in boiling water and then dip them in water with ice to cut the cooking. Slice onion, ham and bacon in Brunoise. Sauté onion with olive oil, add bacon and ham. Brown. Add the fried potatoes and the green peas previously whitened .Mix and add eggs slightly whipped with cream. Cook stirring a little till eggs start to clot, but the scramble must be juicy.
Serve the scrambled eggs in a net way, and on top of it, decorate interposing some onion leaves and sauté green peas, some French fries and crispy layers of bacon dried at a very low heat.
This typical meal has its name due to a man who created it, Colonel Artemio Gramnjo, aide-de camps of General Julio Argentino Roca. There are two versions about its origin: some say it was born before a battle in 1879 and others, that it was created in the kitchen of the “Club del Progreso”, of which Gramajo was a member. What is real is that Roca’s aide-de camps, has for breakfast a mix of fried eggs, French fries, ham and onion, base of the meal.
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