Omelette with shredded potatoes

Overview

A quick breakfast for office workers.

Prepare 90 grams of potato shreds and 10 grams of carrot shreds.
Crack an egg white into a bowl of shredded potatoes and radish, add an appropriate amount of black pepper and 1g of salt, and stir evenly.
Put a little oil in a non-stick pan, spread out the stirred carrot and potato shreds, leaving a small pit in the middle.
Cover the pot and fry over low heat until the bottom is browned and turn over.
Fry until the surface is slightly brown, turn over, put the egg yolk in the middle of the cake, and pour a small spoonful of water into the wok.
Fry over high heat until the water dries up, then sprinkle in sesame seeds and chive leaves.
Squeeze on tomato sauce when eating.
How cooked the egg yolk is depends on personal preference.