Zapappy

Name: Revuelto Gramajo
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Cuisine: Argentine
Ingredients: 1¼ lb, About 2 large, peeled; 6 cups, Neutral high-heat oil, such as sunflower or canola oil; 8 large eggs, About 400 g without shells; ¼ tsp, Freshly ground; 2 tbsp, Divided; 1 small onion, about 5 oz, Halved and thinly sliced; 6 oz, Cut into strips about 1½ inches long and ¼ inch wide (4 cm long and 6 mm wide); ⅔ cup, Thawed; 2 tbsp, Flat-leaf parsley, finely chopped; ¾ tsp, Diamond Crystal kosher salt, divided: ½ tsp (1.5 g) for the potatoes and ¼ tsp (0.7 g) for the eggs

Cooking

Ingredients

Matchstick potatoes

1¼ lb, About 2 large, peeled
6 cups, Neutral high-heat oil, such as sunflower or canola oil

Egg mixture

8 large eggs, About 400 g without shells
¼ tsp, Freshly ground

Ham, peas and onion

2 tbsp, Divided
1 small onion, about 5 oz, Halved and thinly sliced
6 oz, Cut into strips about 1½ inches long and ¼ inch wide (4 cm long and 6 mm wide)
⅔ cup, Thawed
2 tbsp, Flat-leaf parsley, finely chopped

Seasoning

¾ tsp, Diamond Crystal kosher salt, divided: ½ tsp (1.5 g) for the potatoes and ¼ tsp (0.7 g) for the eggs

Directions

Prepare the potatoes

Using a {{tool:chef-knife}} and {{tool:cutting-board}}, cut the russet potatoes lengthwise into slices about ⅛ inch (3 mm) thick, then cut the slices into matchsticks of the same width. Rinse under cold water until the water runs nearly clear.
Soak the potatoes in a bowl of cold water for 20 minutes. Drain, spread them over clean towels and dry them exceptionally well; surface moisture causes dangerous splattering and prevents crisp browning.
Pour the frying oil into a {{tool:heavy-saucepan}}, leaving at least 3 inches (8 cm) of clearance above the oil. Using a {{tool:deep-fry-thermometer}}, heat to 350°F (175°C). Set a {{tool:wire-rack}} over a tray.
Fry the potatoes in three or four batches so the oil remains close to 340–350°F (170–175°C). Stir gently with a {{tool:slotted-spoon}} to separate the matchsticks and fry each batch for 3–5 minutes, until crisp, pale gold and no longer flexible. Transfer to the prepared rack, season evenly with ½ teaspoon (1.5 g) of the kosher salt and keep uncovered.

Prepare the eggs and filling

Crack the egg into a {{tool:mixing-bowl}}. Add the remaining ¼ teaspoon (0.7 g) kosher salt and the black pepper, then beat with a {{tool:fork}} just until the whites and yolks are evenly combined; avoid whipping in excess air.
Melt half of the unsalted butter in a 12-inch (30 cm) {{tool:skillet}} over medium-low heat. Add the yellow onion and cook for 5–7 minutes, stirring occasionally, until soft and translucent but not browned.
Add the cooked ham and cook for 2 minutes, until warmed and lightly golden at a few edges. Stir in the frozen peas and cook for 1 minute, just until hot. Reduce the heat to low.

Scramble and finish

Add the remaining unsalted butter. As soon as it melts, pour in the egg mixture. Cook over low heat, scraping slowly across the bottom and around the sides with a {{tool:rubber-spatula}} and folding the setting egg toward the center rather than stirring rapidly.
After 2–4 minutes, when the eggs form soft curds but still look glossy and slightly underdone, remove the skillet from the heat. Immediately fold in the parsley and about three-quarters of the fried potatoes. The eggs should remain moist enough to lightly coat the potatoes.
Divide among warm plates at once, scatter the reserved crisp potatoes over the top and serve immediately.