Our children, although it is quite difficult to eat and order food at home, but as soon as they enter the restaurant, their eyes shine, like they have changed into a different person, and they always eat a lot more than at home. To this end, I have made a lot of profound reflections and constantly cultivated my cooking skills. But it doesn't seem to have changed much
Recently, almost every weekend morning, my husband would be dragged out of bed early by his son and went to a famous local porridge shop for breakfast. Looking at my husband's helpless face, I snickered to myself, because I have sufficient reasons: I have to wait for you two for five days a week, so I have to sleep well on the weekend, right?
The thing I asked my son to grab early was actually this: potato omelet. Now I make it debut, but I made it
Potato omelet
Steps for Potato omelet
1
One peeled potato and one egg.
2
Shred potatoes, blanch them with water to cool, add egg white and egg yolk to set aside.
3
Add a little salt and mix with the egg white solution shredded potatoes.
4
Pour the egg liquid into the oil pan and fry slowly over medium to medium heat.
5
When the bottom is slightly yellow, add egg yolks.
6
Turn over and fry the other side.Potato omelet Make Tips
1. Shredded potatoes do not need to be blanched; after grating, wash off the starch and add directly to the egg whites.
2. Pan-fry slowly over low heat with the lid on. When lightly browned and almost done, uncover, briefly switch to high heat, and make both sides golden and crispy.