Taiwanese Oyster Omelet

Instructions

1. Prepare the starch mixture
   In a small bowl, mix the sweet potato starch with cold water until well combined and no lumps remain. The mixture should be slightly thick but still pourable. Let it rest for 5 minutes.
2. Mix the eggs
   In a separate bowl, beat the eggs with salt and white pepper. Mix until well combined and slightly frothy.
3. Prepare the sauce
   Combine ketchup, rice vinegar, sugar, cornstarch, and water in a small saucepan. Cook over medium heat, stirring constantly until the mixture thickens to a syrupy consistency, about 2-3 minutes. Remove from heat and set aside.
4. Cook the omelet base
   Heat 1 tablespoon of oil in a non-stick pan over medium heat. Pour in half of the starch mixture and swirl to create a thin layer covering the bottom of the pan. Cook until it becomes translucent and slightly set, about 1 minute.
5. Add oysters and eggs
   Scatter the oysters evenly over the starch layer. Pour half of the beaten egg mixture over the oysters. Sprinkle half of the bean sprouts and green onions on top.
6. Fold and finish cooking
   When the eggs are about 70% set but still slightly runny on top (about 2 minutes), use a spatula to fold the omelet in half or thirds like a letter. Cook for another minute until the eggs are fully set but still tender. The inside should remain slightly moist.
7. Serve immediately
   Transfer the omelet to a serving plate. Drizzle generously with the prepared sweet and tangy sauce. Garnish with additional chopped green onions if desired. Repeat the process with remaining ingredients to make a second omelet.