Potato Omelette
1.
Wash the potatoes, peel them, and cut into diced peas
2.
Put the diced potatoes and mixed vegetables into a microwaveable container on high heat for 4 minutes
3.
Add salt to the cooked potatoes and vegetables, mix well
4.
Add the beaten eggs and mix well
5.
Heat the oil in the pan and put it in a mold (the mold is to prevent the egg from flowing out, so that the thickness of the omelet is even and tastes good. If not, just fry it directly, or cut it into a circle with a milk carton with aluminum foil inside. )
6.
After the oil has smoked, turn to low heat, pour in the mixed egg mixture, and use chopsticks to poke potatoes and vegetable diced to make it evenly distributed
7.
After the egg liquid is basically solidified, remove the mold and turn it carefully. After both sides have formed and turned golden yellow, drain the oil from the pan, cut into the shape you like, put on a plate and pour ketchup and serve
Tips:
1. If you are afraid that it is too late in the morning, you can do the first three steps the night before, so that you only need to beat in the eggs and fry them in the morning;
2. The ratio of eggs to vegetables is suitable for the egg liquid to completely wrap the vegetable particles. The fried egg cake is about 1 cm thick, and the taste is better;
3. Don't add too much salt to the quiche, because the tomato sauce will be added at the end;
4. The shape is actually not important, even if it is fried in a mess, it tastes great.
