Omelet Potato

Omelet Potato

by Food Fun Vegetable House

4.8 (1)
Favorite

Difficulty

Easy

Time

15m

Serving

2

Some people say that liking a person begins with the value of appearance, being trapped in talent, and being loyal to character. It can be used to translate food in the same way. If you like a dish, it starts with the value of appearance, is stuck in taste, and is loyal to quality. [Welcome to exchange food, please search WeChat public account: "Shiqu Cai Caiwu" or directly add "EJM2467"]
For food, when we meet our basic physiological pursuit of temperature saturation, we begin to have higher expectations for food wealth. Choose the color, shape, meaning, and taste to satisfy our various experiences. In the world of food, our ingenious workmanship and superb technology have to be admired.
Under the original plain appearance of the food, after being processed and cooked by the chefs, it has become a dazzling star on the table. I like the original taste of the food, and I also like to add it to its processing to present another kind of beauty. Just like a woman, simple and elegant is a kind of beauty, and heavy makeup is also a kind of beauty. Beauty is only because of different standards, different positions, different value systems, and different forms of presentation. Beauty is fluid and changing.
Today’s dish, omelet potato, I feel more like a gentleman who is rich in content, yet demeanor and talented, who blooms at the right time, not blindly concealing all his inner emotions. Golden egg skin, soft waxy vetch skin, smooth potato chips, sour soaked cowpea, under the fresh appearance is a passionate heart, smells fresh and elegant, and the entrance is enthusiastic and unrestrained.
More importantly, it can be your breakfast (of course you have to get up early to make it for yourself) or dinner; it can be your staple food or a very beautiful supporting role. No matter where it is placed, it can shine with its own light as scheduled.

Ingredients

Omelet Potato

1. Prepare the ingredients in advance

Omelet Potato recipe

2. Wash the potatoes, peel them, put them in a steamer and steam them for later use

Omelet Potato recipe

3. When steaming potatoes, cut green onion into flowers; sour cowpea into small particles; soak vetch with water

Omelet Potato recipe

4. Beat the eggs, add appropriate amount of salt, and fry them in a frying pan until they are ready to use

Omelet Potato recipe

5. Put the steamed potatoes in a hot pot and shovel them into coarse particles for later use

Omelet Potato recipe

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

Omelet Potato recipe

7. Sprinkle with chopped green onion and serve

Omelet Potato recipe

8. Finally, put the fried stuffing into the egg crust and wrap it

Omelet Potato recipe

9. Draw a cross on the back

Omelet Potato recipe

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.

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