Grease the pan, reduce the heat to not too high, and stir-fry the chopped potatoes. Season potatoes with salt and pepper. The thickness of the potato salad is different because the cutting is still clumsy. In this way, some are cooked and some are not.

I have to use my know-how at times like this. When the thinly sliced potatoes are cooked while stir-frying the potato, the potatoes are likely to be washed and pressed together in the pan. Pour 1/3 of the water into the pan. Then the potatoes are cooked evenly, just as they are boiled in water without sticking to the pan.

Add 2 eggs and mix well with potatoes. Mix it like scrambled eggs, where the egg is the role of bringing the potatoes together. Therefore, the point is to ensure that eggs evenly permeate between potatoes. And at this point, reduce the heat very lightly. That way, it won't stick.

When the eggs are mixed evenly with the potatoes, put 3 slices of cheddar cheese on top of the potatoes and sprinkle a lot of raw mozzarella cheese on top.

Then turn off the heat in the pan, cover it, and wait until the mozzarella cheese melts in residual heat. If the cheese doesn't melt well, you can leave the heat on very low. At this time, you should be careful not to press on the bottom.