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Omelette｜Restaurant Independent School/Kosei Principal's Recipe Transcription

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飲食店独立学校 /こうせい校長

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Ingredients

卵 : Four
(A) salt : 2g
(A) Consomme granules : 5g
(A) White pepper : 5 swings
Yamato sweet potato : 60g
Fresh cream : 50g
sliced cheese : 30g
processed cheese : 80g
onion : 120g
garlic : 10 pieces
potatoes : Three
オリーブオイル : 30g
揚げ油 : 適量
塩 : 適量

Time required

30minutes

Procedure

1) prepare 00:53
Wash the potatoes and put them in a pot to boil.
Grill the yamatoimo roots and wash them well.
Peel and grate.
Chop the onion.
Separate each garlic clove.
Cut the processed cheese into 1 cm cubes.
Cut the sliced cheese into small pieces.
2) make the dough 05:23
Put eggs in a bowl and mix well.
Add (A), mix, and strain through a sieve.
Add the yam and mix well.
Add fresh cream, processed cheese, and sliced cheese and mix well.
3) bake ingredients 07:36
Add olive oil and garlic to a frying pan.
Remove when the garlic becomes soft.
In the same pan, fry the onions until golden brown.
4) 生地に食材を入れる 09:11
2に皮を剥いたにんにく、じゃがいも、玉ねぎを入れて混ぜる。
5) オムレツを焼く 11:10
3のフライパンに4を流し入れる。
一番弱い火にし、アルミホイルを被せ6分程蒸し焼きにする。
裏返し、2分程焼く。
焼けたら取り出し、適当な大きさに切ってお皿に盛り付けて完成。

Point

-Eggs should be at room temperature beforehand.
・Boil potatoes in water.
・By roasting the garlic with the skin on, the sweetness and umami are enhanced.
・Cook the garlic in low-temperature oil over time.
・Remove the potatoes when cooked.
・Putting the garlic and potatoes in the batter while they are slightly warm will help the batter cook faster.
Use a fork when cutting potatoes.
・Once the potatoes are boiled, fry them in oil and sprinkle with salt.
・Potatoes taste better if they are deep-fried before being added to the batter.
・The omelet will not stick to the aluminum foil if it is oiled.