Omelet Potato
1.
Prepare the ingredients in advance
2.
Wash the potatoes, peel them, put them in a steamer and steam them for later use
3.
When steaming potatoes, cut green onion into flowers; sour cowpea into small particles; soak vetch with water
4.
Beat the eggs, add appropriate amount of salt, and fry them in a frying pan until they are ready to use
5.
Put the steamed potatoes in a hot pot and shovel them into coarse particles for later use
6.
Put an appropriate amount of oil in the pot, stir fry for 1-2 minutes in the vetch skin, add the potato diced, sour cowpea, pepper noodles, chili powder, five-spice powder, and salt and stir-fry evenly
7.
Sprinkle with chopped green onion and serve
8.
Finally, put the fried stuffing into the egg crust and wrap it
9.
Draw a cross on the back
Tips:
1. Fry the egg skin until golden on both sides, preferably thinner
2. In order to ensure the taste of potato diced potatoes, use a shovel to shovel the potatoes into coarser particles, so that the taste will be better
3. If you don’t have sour cowpea at home, sour radish is fine.