Potato omelet
By VicentaLakin
I went to the market today and rarely saw it in winter, and I discovered it again. I couldn't help but see the "Vioc Control", and I saw what I had to buy, 12 bucks a kilo, and I bought a big seven-dollar husband who used to say, "Precious." He said he'd sold the potatoes for $12. When I say it's not cassava, it's a kind of cassava, it's just different colours, it tastes like cassava, and it can't be considered as a family breed for a man who can cook blindly. Think about what your husband said. The potato tastes like potatoes. It changes color and taste. High levels of cassava cellulose can increase the volume of faeces, promote gastrointestinal creeping, clean up slime, gas and corruption in the intestinal cavity, remove toxic and carcinogenic substances from the faeces, keep the toilet open, improve the digestive environment and prevent gastrointestinal disease。
Recipe Recommendations
- purple potato appropriate amount
- eggs appropriate amount
- flour appropriate amount
- white sugar appropriate amount
- butter appropriate amount
- sweetening
- roast
- an hour
- ordinary
Steps for Potato omelet

1
Food products: potato egg flour butter
2
Wash the potato clean and steam the little pieces
3
Go to the skin and make mud with sugar
4
Spread the eggs and filter the yolk
5
With eggs and butter flour
6
Together with a smooth face, about 20 minutes
7
I'm going to put the waking noodles on the table and split them into agents
8
It's a dome. Put the mashed potatoes on it
9
From the side
10
Scroll in a long, bubbling strip
11
Cut into flat rolls of equal size
12
Put the grill on a tin foil, put the omelet on top, and brush the yolk
13
The oven's top-down, 200? Five minutes preheat, boost the grill
14
It'll be about 40 minutesPotato omelet Make Tips
Knead the dough with egg whites and bake until crispy for a great texture. The purple sweet potato must be fully steamed. Add sugar to taste. If you like, sprinkle sesame seeds on the dough. I prefer a darker color, but if you don't, you can reduce the baking time.