Potato and Onion Egg Pie
This Chinese egg pie is very nutritious as the potato and onion added, it is also very simple to master and only takes seconds to do. Enjoy!
Prep time: 5 minutes
Total time: 20 minutes
Utensils:
2 woks, colander, bowl, plate.
Serves 2
Ingredients:
3 large eggs, beaten, whisked lightly
1 potato, peeled, cut into 1/2-inch cubes
1/2 onion, peeled, cut into 1/2-inch cubes
1 tsp. salt, or to taste
7 tbsps. vegetable oil
Directions:
1. Add potato and onion cubes in a bowl, toss with 1 tsp. salt, mix well and let sit for 10 minutes.
2. Preheat a wok over high heat for about 30 seconds, heat 5 tbsps. vegetable oil until it is shimmering on the bottom but not yet smoking, add in the potato and onion cubes.
3. Deep fry over medium heat, when the potato cubes turn golden, drain well in colander, then add into the whisked egg, mix them well.
4. Preheat a separate wok over high heat, add 2 tbsps. vegetable oil, drizzle to coat both the sides and the bottom of the wok until hot, pan fry the egg potato and onion mixture over medium high heat until the eggs have set and color turns golden, turn and cook the other side then.
5. When cooked, remove from the wok to a plate, let cool 5 minutes before serving.
Nutritional information:
Servings per recipe: 2
Amount per serving:
| Protein: 8.35 g |
| Total fat: 6.15 g |
| Carbohydrate: 14 g |
| Calories: 145 kcal |
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