Potato omelet
By FernMitchell
Ingredients: salt,potatoes,onion,eggs,green onion,flour,sugar,black pepper,corn flour,pretzel
Recipe Recommendations
Steps for Potato omelet
1
Steam potatoes under water (chopsticks can be poked through), shred onions, and chop shallots into chopped green onion
2
After peeling the potatoes, cut them into small cubes and press until half-crushed (no need to press them into a very fine paste, the omelet with the potato pieces tastes better), beat the eggs into egg water
3
Add a little oil to the pan, add mashed potatoes, add salt, a little sugar, black pepper, salt and pepper, stir-fry
4
Stir fry the potatoes until golden brown, sprinkle with chopped green onion, stir fry and serve on a plate
5
Add a little oil to the pan, pour in the onions, stir fry the water, add a little salt and black pepper
6
Pour the fried mashed potatoes and onions into the egg liquid, add flour and stir to form a potato egg powder paste. Put the oil in the pan, add part of the egg powder paste, fry on one side until golden brown, and then turn
7
Pour the fried mashed potatoes and onions into the egg liquid, add flour and stir to form a potato egg powder paste. Put the oil in the pan, add part of the egg powder paste, fry on one side until golden brown, and then turn
8
Fry on both sides until golden brown and serve
9
Serve it with a cup of soy milk or milk for the perfect breakfastPotato omelet Make Tips
Chinese snacks don't pay much attention to the amount of ingredients. You can handle it according to the amount of ingredients and your own taste and experience. The key to the taste of potato and egg cakes is that you can sprinkle more black pepper powder, and the cakes can be fried in separate times. Don't pour all the potato and egg paste into the pan at one time. Add about four tablespoons of batter each time to fry a potato cake.