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Healthy Breakfast Series - Spanish Potato Baked Eggs

2024-12-14 15:00:25 344

The first time I ate this potato baked Egg cakes was in France. I went to class for Annie and had lunch with her family. The main dish was this potato baked egg. Annie said that this Egg cakes was actually quite controversial. The French called it "Spanish potato Egg cakes", while the Spanish called it "French Egg cakes". Uh, I think so. Let's not argue anymore. Change the way potatoes are cut to shredded potatoes and call it "Chinese style shredded potato cake"

Details of ingredients

Little Potato3 pieces
onion1/2 pieces
EggsTwo
flour2 spoons

Technique

difficultybeginner
workmanshipFried
tasteOriginal flavor
timeTwenty minutes

Steps to make Healthy Breakfast Series - Spanish Potato Baked Eggs

1. Wash potatoes and onions and cut them into small cubes.
2. Cut the potatoes into cubes and rinse off the starch with cold water
3. Heat a little oil in the pot, add onions and stir fry for a moment
4. Add diced potatoes
5. Stir fry over low heat until the onions and diced potatoes become soft and slightly golden on the surface. Remove and let cool for a while.
6. Beat the eggs
7. Add a small amount of water and flour to make a uniform paste
8. Add the stir fried diced onions and potatoes to the egg mixture, add an appropriate amount of salt, chopped green onions, and black pepper, and mix well.
9. Put a little butter in a flat bottomed pan and melt over low heat.
10. Pour in the mixed paste and use a spatula to evenly disperse the diced onions and potatoes.
11. Keep the heat low, cover the lid and slowly dry for 10 minutes until the egg mixture on the surface also solidifies slightly
12. Use a plate to invert the Egg cakes, and continue to bake it on the opposite side with low heat for 5 minutes.
13. Finally, turn to medium high heat and fry for 2 minutes until the ground is slightly crispy