Stir to fluff up omelette
Potato & Onion Omelette
Last week, I watched Mrs Hoshizawa cooked a really simple recipe on Dosanko Cooking, which is a Japanese TV cooking programme that is aired daily and features Hokkaido homecooking. Anyone, even children, can cook this dish, which makes use of potatoes, onions, and eggs to make an omelette. I was amazed that with such simple ingredients, the taste was really good and my kids who loved potatoes in any dish went crazy over this omelette, too.
Ingredients (serves 6) -
2 small (or 1 large) potatoes
1 large onion
1 tbsp chopped parsley
Salt & Pepper to taste
1) Cut peeled potatoes and onions into 1-cm or 1/2-inch cubes, to ensure even cooking.
2) Beat eggs with parsley, salt and pepper in a bowl.
3) Heat up a little oil and fry potatoes, stirring often until cooked. Remove potatoes put in a sieve to drain excess oil.
4) Leaving 2 tbsps of oil in pan, stirfry onions for about 2 minutes.
5) Put onions and cooked potatoes into the eggs in the bowl. Stir to mix well.
6) Put 2 tbsps of oil into pan, and pour the egg mixture into the pan.
7) Stir with chopsticks or a spatula to fluff up the omelette. When half done, cover pan with a lid or a flat plate and flip omelette into it. Slide the omelette back into the pan to cook the other side for about 2 minutes until done.
8 ) Serve bu cutting into pie wedges, and serve with hot cooked rice or as a tea time snack with tomato ketchup.