In Episode 3 of Season 2 of Somebody Feed Phil, humble food for port workers were featured including revuelto gramaho: fried eggs, potatoes and meat.
Phil’s guide, chef Soleded Nardelli, brought him to a bodegón — a tavern-like establishment that caters to workers where the food is good and cheap. Several dishes were ordered but the one that caught my attention was revuelto gramaho.
Of course I was immediately reminded of a breakfast dish that my brother and I enjoyed often as children — itlog na may patatas, we called it, which consisted of fried cubes of potatoes tossed with beaten eggs. It was a favorite breakfast dish but we also enjoyed it for our mid-afternoon snack especially on summer days when school was out.
I would learn later that my late father-in-law cooked the same dish too. The difference between his and my father’s? My father-in-law’s version was heavy on the oil. My father always poured off the oil after frying the potatoes and the eggs were scrambled in the remaining oil that coated the pan. The cooked dish was not greasy at all.
The curious thing is that there is a variant of the potato-and-egg dish in other countries that were once Spanish colonies like ours. The dishes are apparently adaptations of the Spanish torta.
The most common meat component of revuelto gramaho is chopped ham. Sausages and bacon are popular substitutes. In this recipe, I used sausages.
Start by peeling a couple of potatoes and cutting them into sticks. Yep, just as if you’re making French fries.
Heat up oil in a frying pan and fry the potatoes until golden and crisp.
Scoop out the potatoes and set aside.
Pour off the oil leaving only a trace. Heat it up and fry cubed sausages until lightly browned.
Then, the eggs. Beat the eggs and pour over the browned sausages. Cook, stirring, just until set.
Add the potatoes to the sausages and eggs, toss until heated through.
Serve the revuelto gramaho immediately while the potatoes are crisp. Optionally, garnish with fresh greens (cilantro is my top pick) and sliced chilies for a little bite.
Revuelto Gramaho: Fried Eggs, Potatoes and Meat
- 2 cups cooking oil
- 3 medium potatoes peeled and cut into sticks a la French fries
- 100 to 150 grams sausages cut into half-inch cubes (see notes after the recipe)
- 3 large eggs beaten
- salt to taste
- pepper to taste
- torn cilantro to garnish
- sliced chilies to garnish
- Heat the cooking oil in a frying pan.
- Fry the potato sticks until golden and crisp. Scoop out and set aside. To make them retain their crispiness longer, move them to a rack while you cook the sausages and eggs.
- Pour off the oil from the pan leaving only about a teaspoonful.
- Heat the oil and fry the cubed sausages until nicely browned. Lightly browned is fine but, if you want more caramelization, go for deeply browned. Just don't burn the sausages.
- When the sausages are done, pour in the beaten eggs. Cook, stirring, until set.
- Taste a piece of egg. If the seasonings and spices in the sausages aren't enough to flavor the eggs sufficiently, sprinkle in salt and pepper until you get the balance that pleases you.
- Add the fried potatoes to the sausages and eggs. Toss until heated through.
- Garnish the revuelto gramaho with torn cilantro and sliced chilies before serving. Totally optional but both add so much depth to this simple dish.