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Potato cheese omelet | Toshiko Okuzono's daily recipe [Home cooking researcher official channel]'s recipe transcription

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奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】

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Ingredients

じゃがいも : 2個
ピザ用チーズ : 50g
卵 : 2個
塩 : 少々
オリーブオイル : 適量
ケチャップ : 適量

Time required

20minutes

Procedure

1) じゃがいもの下準備をする 00:33
じゃがいもの皮をむいて丸ごとラップに包み、4分を目安に電子レンジにかける。
2) 材料を混ぜる 02:03
Break the egg and add about 3 pinches of salt to dissolve. Next, crush the microwaved potatoes from the top of the plastic wrap and put them in the egg. Then mix and crush the potatoes a little more. Finally, add the cheese and mix quickly.
3) 焼く 04:28
Put olive oil in a heated frying pan, spread it all over, add the ingredients and mix well. Cover and bake on low heat for 5 minutes until the surface is cooked and dry. After that, open the lid, turn it back, and bake until it becomes brown.
4) 仕上げる 07:04
When both sides are browned, put them in a bowl and add ketchup to complete.

Point

・ Wrap the whole potato in plastic wrap without cutting it.
・ For potato microwave oven heating, use 100g for 2 minutes as a guide.
・ 100g is enough to hold with a female hand.
・ Crush the ranged potatoes from the top of the wrap and use a wooden spatula as it is hot.
・ By not crushing potatoes too much, you can leave a good texture.
・ You can confirm that the frying pan has become hot by adding a little water in advance and evaporating it completely.
・ Put the ingredients in a frying pan and mix them well to speed up the heat.
・ When turning it over, cut it into 4 equal parts to turn it over.