Spanish Potato Pie
1.
1/2 large potato, cut into small pieces and half an onion (add 1 if you like onions), diced 2 small Taiwan sausages, diced (this sausage is a bit sweet, you can choose other ingredients if you don’t like it) )
3 eggs (2 large eggs are enough, I chose 4 at the beginning, too many 囧)
About 40ml of pure milk, the amount of cooking oil (the authentic one is olive oil)
Salt, tomato sauce to taste
2.
Add oil to the hot pot. The amount of oil should be enough. It is estimated that the potatoes will be better than the potatoes. Use a small potato to test the oil temperature. When bubbles start to bubble around the potatoes, it means that the oil temperature is enough. Adjust to medium-to-low heat
3.
Put all the potatoes into the pot (be careful not to splash them), so that all the potatoes are covered in oil, and boil the potatoes on medium and low heat
4.
While the potatoes are being boiled, add salt and pure milk to the egg mixture, break up and set aside
5.
Cook for about 10 minutes, the chopsticks can poke the potatoes, add sausages and onions (if you like onions, you can put onions later)
6.
Use chopsticks or a wooden spatula to gently flip until the potatoes are slightly browned around, the chopsticks can easily crush the potatoes, add appropriate amount of salt, flip, turn off the heat
7.
Filter any oil and let the potatoes cool slightly by the way
8.
Pour the potatoes into the egg mixture
9.
While stirring, use a wooden spatula or spoon to crush part of the potatoes, but do not crush all of them. Leave some potato pieces for a better taste
10.
Put the potato and egg mixture into a frying pan, fry on a medium to small heat, and use a wooden spatula to help shape the surrounding
11.
This step is more critical, but it is also very simple to master. Buckle the plate on the whole pie or directly on the pan, flip it quickly, and buckle the pie on the plate. Be careful to choose a large flat plate as much as possible.
12.
Transfer the pastry that has been turned over once, from the plate to the pan, fry on a medium-low heat for a minute, and then buckle it into the plate; repeat this 4 times, that is, fry each side twice, each time about one minute, it is almost Up.
13.
Cut and plate
Tips:
Be sure to use a non-stick pan, otherwise you won’t be able to buckle onto the plate! When making pancakes, use less oil, otherwise you need to pour out the remaining oil before it can be added to the plate! The egg liquid should be a little less, too much is not easy to form. For more details, please follow the public account "Cai Xiaochu's Parenting Essays", and more recipes will be updated every week!
