1. Prepare materials
2. Peel the potatoes and cut them into thin slices. Use water to wash away the starch on the surface of the potato slices for later use (if you don’t make them right away, soak the potato slices in clean water to prevent discoloration).
3. Shred the onion, add salt to the egg, add black pepper, add chicken essence to beat
4. Heat oil in a pan, put the potato slices down and fry slowly until the edges are slightly browned
5. Pour in shredded onion, stir fry until fragrant, sprinkle in black peppercorns (a little more) and salt
6. Pour the beaten egg liquid into the pan, do not stir the pan, and fry on medium-low heat for 2 to 3 minutes
7. After the omelet in the pot has solidified at the bottom, take a plate slightly larger than the pot, buckle it on the pot, turn the pot, and buckle the omelet out of the pot on the plate, put the pot back on the stove, holding the plate along the pot Slowly slide the omelet on the plate into the pan (with the help of the plate, the omelet can be smoothly turned over without breaking the omelet)
8. Continue the medium-low heat for about 2 minutes, until the other side of the omelet is solidified
9. Cut into small pieces after being out of the pot, you can eat it directly or with tomato sauce or the like
1. The difficulty of this cake is to turn the omelet and control the heat. The fire must be low, otherwise it will be easy to fry.