Potato Omelette was suggested by my husband who told me to just grate the potato, mix it with eggs and seasonings and fry like any other kinds of omelette. It turned out to be so delicious that I made it two days in a row. I am sure that most of us have potatoes and eggs in our pantry. Potato Omelette can be easily dished out within 20 minutes.
Ingredients:
- 2 small potatoes
- 2 large eggs
- 1/2 tsp salt
- 1 tbsp light soy sauce
- 1/2 tsp pepper
- Cooking oil
Method:
- Peel potatoes and grate them to obtain about 200 g of grated potato.
- Heat up a kuali / frying pan with cooking oil.
- Add the grated potato to the kuali / frying pan.
- Fry them till they are soft and cooked.
- Break the eggs into a bowl and beat them lightly.
- Add salt, light soy sauce and pepper to the eggs and stir to mix them up.
- Ladle out the cooked potato into the egg mixture leaving any excess oil in the kuali / frying pan. Mix the cooked potato up well with the egg mixture.
- Pour the potato mixture into the kuali / frying pan. (Add some cooking oil if there is little left in the kuali / frying pan.)
- Use the ladle to spread out the mixture evenly.
- Cook till the bottom of the mixture turns golden brown.
- Flip the omelette over to brown the other side.
- Dish out and serve with rice.