Healthy breakfast series - baked eggs with Spanish potatoes(jian kang zao can xi lie xi ban ya tu dou hong dan )

Healthy breakfast series - baked eggs with Spanish potatoes

Introduction:

"The first time I ate this potato omelet was in France. I went to class for Annie and had lunch with her family at noon. The main dish was this potato omelet. Annie said that this omelette is still controversial. The French call it "Spanish potato omelette", while the Spanish call it "French omelette". Er, I think so. Don't argue. Change the cutting method of potatoes to shredded potatoes, and just call it "Chinese style shredded potato cake" ~ but it's really delicious. It's soft and waxy, and the combination of potatoes and eggs is very fragrant. Later, I mentioned it to another Spanish mixed blood classmate. She said that this kind of omelet is really popular in their hometown, so I still call it "Spanish potato omelet". The main ingredients of this kind of omelet are potatoes, onions and eggs. The auxiliary materials are optional, such as fresh shrimps, bacon, white mushrooms and so on. The taste is softer. Avoid the food with more moisture or crispy. This time, the most traditional and original one will taste very good. With a bowl of milk oatmeal, an apple, perfect nutrition breakfast^_ ^”

Production steps:

Step 1: wash the potatoes and onions and dice them.

Step 2: diced potatoes with cold water, wash off starch

Step 3: heat a little oil in the pan and stir fry the onion for a while

Step 4: add diced potatoes

Step 5: saute over low heat until onion and diced potato are soft and slightly brown on the surface. Let it cool for a while.

Step 6: break the eggs

Step 7: add a little water and flour to make a uniform paste

Step 8: add the fried diced onion and potato into the egg paste, add appropriate amount of salt, scallion and black pepper, mix well.

Step 9: put a little butter in the pan and melt over low heat.

Step 10: pour in the batter and disperse the diced onion and potato with a spatula.

Step 11: keep the heat low, cover and bake slowly for 10 minutes until the egg liquid on the surface solidifies slightly

Step 12: invert the omelet from the plate and continue to bake on the reverse side over low heat for 5 minutes.

Step 13: turn to medium high heat and fry for 2 minutes until the ground is slightly crispy

Materials required:

Potatoes: 3

Onion: 1 / 2

Eggs: 2

Flour: 2 teaspoons

Butter: moderate

Scallion: right amount

Black pepper: moderate

Salt: right amount

Note: 1, it is best to use non stick pot, the whole process to keep a small fire, to prevent paste pot bottom. If there is no nonstick pan, add a little more oil when baking the omelet. 2. There is also a way is not put flour, completely with eggs to omelet, according to their own preferences. 3. Cut the diced potatoes into small pieces as far as possible, and stir fry them until 8-9% cooked at the first time to ensure that the egg cake is soft and waxy.

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: Original

Chinese PinYin : Jian Kang Zao Can Xi Lie Xi Ban Ya Tu Dou Hong Dan