Potato omelet with Scallion

Potato omelet with Scallion

Introduction:

"I got the mini frying pan on Friday afternoon. It's so cute. It's as big as the mouth of my casserole. Fortunately, after listening to the advice of the flour taro sticky sugar, I put the stainless steel shelf for steaming things on the mouth of the stove, otherwise my small frying pan would become a big face. Just at the end of the week, my son came back and made some mini pancakes on Saturday morning

Production steps:

Step 1: prepare all the ingredients.

Step 2: peel, wash and dice potatoes.

Step 3: wash onion and green pepper, cut into small pieces.

Step 4: heat the oil in the pan, add potatoes and stir fry with salt.

Step 5: add a spoonful of cold water and cook for 5 minutes. Add onion and green pepper, stir well.

Step 6: stir fry potatoes into a bowl, add chopped pepper.

Step 7: beat in the eggs, a little flour and black pepper, mix well into the egg liquid.

Step 8: ladle 2 teaspoons of egg liquid into a small frying pan and fry over low heat until the cake is slightly solidified.

Step 9: turn the cake over. Fry until both sides of the omelet are slightly yellow. So I'll finish six omelets.

Materials required:

Potatoes: 1

Eggs: 2

Flour: 1 teaspoon

Onion: 1

Green pepper: 1

Chopped pepper: a little

Oil: 2 teaspoons

Salt: a little

Black pepper: 2 tsp

Note: intimate advice: 1, chopped pepper good salty, salt should be appropriate. 2. Worry about the egg liquid is too thin, potato is not easy to bond, add 1 teaspoon of flour to increase the viscosity. 3. Potatoes have been fried, egg cake on both sides of a little yellow can be.

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: onion