Potato baked omelette

Overview

For potato lovers, potatoes can be eaten three times a day without feeling tired. What's more, potatoes, as the national staple food, will enrich our dining tables. Potatoes, which are both staple food and vegetables, will be given more missions. Housewives (husbands) must rack their brains and develop various methods to cope with the increasingly tasteless tastes of children. Even simple baked eggs with potatoes must be made in a different way to refresh the children who are picky. Digging it in with a spoonful, facing the layers of potatoes, you can only eat it with a big mouthful

Tags

• hot dishes
• home cooking
• oven dishes
• children
• breakfast
• summer recipes
• autumn recipes
• fast food
• farm food
• egg
• garlic olive oil
• onions
• potatoes
• pepper
• red pepper
• salt

Ingredients

Steps

1. 1 Prepare all the ingredients, I actually used 3 eggs

   

2. 2 Peel, wash and slice the potatoes, put them in clean water for a short time, so there is no salt in the water. Wash the onions and red peppers and cut them into small cubes

   

3. 3 Blanch the potato slices until they are medium cooked, take them out and spread them flat on a baking sheet

   

4. 4 Add a tablespoon of garlic olive oil to the pan, sauté the onion over medium heat, add the red pepper and stir-fry for a while, add a little salt, mix well and turn off the heat

   

5. 5 Break the eggs into a large bowl, add the fried onions, mix well and set aside

   

6. 6 Place a layer of potato slices on a baking sheet, then pour half of the vegetable egg liquid

   

7. 7 Then put the remaining potato slices on top, and pour in all the remaining vegetable and egg liquid

   

8. 8 Preheat the oven to 180 degrees, place the baking sheet in the middle of the oven, and bake for 10 to 15 minutes