The original recipe for this typical Argentine scrambled eggs only includes eggs, ham and potatoes. Over time other ingredients have been added such as onion, pepper or peas, among others.
The important thing about this scramble is, on the one hand, the cooking point of the egg: it must be cooked but creamy, something that is achieved by cooking it over very low heat and constantly stirring. The revolted Gramajo seems to have been born in the Buenos Aires of the dandies, in the 1930s. It is said that its creators were the brothers Arturo and Horacio Gramajo, sons of Arturo Gramajo,. who was mayor of Buenos Aires city from 1915 to 1916, and that the invention took place after a night of partying at the old Río Bamba restaurant that was located on the corner of Riobamba and Santa Fe. The scramble is a classic that has its place on the menus of Buenos Buenos Aires restaurants – and also in other cities in the country – and in home kitchens.