I believe everyone is familiar with potato and egg pancake. When your baby is hungry, a slice of egg pancake can greatly fill their stomach and satisfy them. But seemingly ordinary and plain, its preparation process is not without tricks, let's learn them together!
Spanish Potato and Egg Pancake
Ingredients:
3 eggs, 150g potatoes, 150g onions, salt to taste, black pepper to taste, oil
Instructions:
1. Eggs, potatoes, and onions.
2. Peel and wash the potatoes, then cut them into thin slices. Rinse the slices with water to remove surface starch, drain, and set aside. If they are to be stored for a long time, immerse them in water to prevent spoilage.
3. Peel and wash the onions, then chop them into small pieces.
4. Pour enough oil into a pan (enough to submerge the ingredients) and heat to 60% heat (you can feel the heat clearly when you place your hand over the oil). Add the potato and onion slices and fry over medium heat until the edges of the potatoes are slightly browned and the aroma of the onions is released. This process takes about 5-10 minutes. Stir occasionally to prevent the potatoes from sticking to the pan.
5. While the potatoes are frying, beat the eggs into a liquid.
6. After frying, remove the potatoes and onions and blot the oil off with kitchen paper.
7. Mix the fried potatoes and onions into the egg liquid, and season with an appropriate amount of salt and black pepper.
8. Heat a flat-bottomed pan, add a small amount of oil (olive oil is best, but other oils are also fine), pour in the egg liquid, spread it evenly, and fry over low heat until the surface of the pancake begins to set.
9. Place a large plate upside down over the pan. Hold the plate with one hand and flip the pan over with the other, then remove the pan.
10. This way, the pancake will be flipped onto the plate. Then, slide it back into the pan (add more oil if you think the pan is not oily enough), fry over low heat until cooked through, and then transfer the finished pancake to a plate.
Spanish potato omelet