Revuelto Gramajo (Argentine Scrambled Eggs & Potatoes)

Process

1. Potatoes:
   1. Cut into thin batons (a little thinner than chips)
   2. Let them sit in water for 10 minutes, then drain
   3. Steam slightly - 2 minutes. We’ll finish them by frying so just enough to get them started
   4. Spread them out in a single layer so that the moisture evaporates - wait 2 minutes
   5. Heat the oil to medium-high
   6. Fry the potatoes in a single layer with the salt until done, brown and crisp.
   7. Remove from the pan
2. Heat the oil to medium
3. Add the onion, saute until translucent
4. Add the garlic, 30s
5. Add the ham, peas and pepper; cook until hot through
6. Add the potatoes back to the pan.
7. Pour over the lightly beaten eggs and fold everything together for about 45–60 seconds, until the eggs are barely set and still glossy. Remove from the heat immediately and keep folding briefly from residual heat.
8. Remove from heat, continue to mix well
9. Add the scallions and lemon juice.