How to make Spanish potato omelette

Material Science

Three eggs, one potato, half onion, black pepper, salt

practice

1. Prepare food materials

2. Peel the potatoes and cut them into thin slices. Rinse off the starch on the surface of the potato chips with water for use (if you don’t do it immediately, soak the potato chips in water to prevent discoloration). Shred the onion and beat the egg with salt

3. Heat up the oil in a small pan and fry the potato chips until the edge is slightly brown

4. Pour in shredded onion, stir fry until fragrant, sprinkle in black pepper (a little more) and salt

5. Pour the egg liquid into the pot, don’t move the pot, and fry for 2-3 minutes

6. After the bottom of the egg cake solidifies, take a plate slightly larger than the pot, buckle it on the pot, turn over the pot, and buckle the egg cake upside down on the plate

7. Put the pan back on the stove, take the plate and slide the egg cake into the pan slowly along the edge of the pan (with the help of the plate, the egg cake can be turned over smoothly without scattering the egg cake), and then continue the low heat for about 2 minutes until the other side of the egg cake is solidified

8. Cut into small pieces after the pot, you can eat directly, or with tomato sauce and so on

How to make Spanish potato omelette

Material Science

Egg 3, potato 150g, onion 150g, salt right amount, black pepper right amount, oil

practice

1. Eggs, potatoes and onions.

2. Potatoes peeled and washed, cut into small slices, and then rinse with water to remove the surface starch, drain for use, if placed for a long time, immerse in water to prevent its deterioration.

3. Peel onion, wash and cut into small pieces.

4. Put enough oil into the pot (the material can not be used). When it is 60% hot (you can feel the heat when you put your hand on the top of the oil), put in potato chips and onion chips and fry them over medium heat until the edge of the potatoes turns slightly brown and the smell of onion comes out. This process takes about 5-10 minutes, and you need to stir them from time to time to prevent the potatoes from sticking to the pot.

5. When frying potatoes, beat the eggs into liquid egg.

6. Remove the fried potatoes and onions and drain the oil with kitchen paper.

7. Put the fried potatoes and onions into the egg mixture, add salt and black pepper to taste.

8. Heat the pan, add a small amount of oil (preferably olive oil, other oils are OK), pour in the egg, smooth, and fry over low heat until the surface of the omelet begins to set.

9. Put a large plate on the pan, hold the plate with one hand, turn the pan over with the other hand, and then take the pan away.

10. In this way, the omelet will turn over to the plate, and then push it into the pan (if you feel that there is not enough oil in the pan, add some oil), fry it over low heat, and put the omelet into the plate.