Scrambled eggs – Gramajo style 4 servings
Peel the potatoes and cut them paille style.
Fry them in very hot oil.
Remove and dry on towel paper.
Beat the eggs.
Cut the ham into thin strips.
Spice up a taste.
Mix everything in a frying pan with olive oil.
Serve over a slice of toasted bread and garnish with chopped parsley.
– Pair this food with a very cold Argento Malbec Rosé.
– Best moment to share: Every night at home with friends.