Spanish Potato Omelette
1.
Cut potatoes into thin slices, slice carrots, chop green onions and onions, cut garden peppers and square legs into strips.
2.
Ingredients: 6 eggs. Break up, add salt and monosodium glutamate (can be saved).
3.
Put oil in the pot (slightly more), medium heat, and fry the potato slices and carrot slices until crisp (must be deep-fried).
4.
Put the fried potatoes and carrots out, pour them into the egg flowers, and set aside.
5.
Use the remaining oil in the pot to stir-fry the remaining ingredients in the pot.
6.
Take out the stir-fried ingredients, pour them into the egg cutlet, and stir slightly evenly.
7.
Put a small amount of oil in the pot, heat the pot, and pour the egg drop and all the ingredients. 1-2 minutes after the high fire, turn to medium and low fire.
8.
Turn it over after one side is cooked. Turning over is a big project, especially when the omelet is fried. Generally, I use two methods. 1. Divide the omelette into four, and turn over each broken one, but this ruins the aesthetics. 2. Use another frying pan of the same size, buckle it on the frying pan with the omelette, and turn it over at a rapid speed. This method requires someone who has a certain amount of strength to hold the two pots (usually this job is LG). When the other side is cooked, it will be out of the pan.
Tips:
Sister Lili's feedback
1. Use a small frying pan to make thick Tortilla.
2. Potatoes, onions, and eggs are essential for making Tortilla, and other ingredients can be added or not.
3. The potatoes must be deep-fried and crispy, so that they will be tender and smooth.