Making:

1. Separately in the chopped spinach, chopped potatoes and tuna, add ostrich egg liquid and moderate salt, mix into juice.

2. Put a moderate amount of salad oil in a frying pan, stir-fry the pan with diced onions, then pour each of the three egg sauces into the pan, spread into an omelet, and stack the three omelets on top of each other.

3. Cut into triangles to serve.

The ostrich egg is two or three times larger than a human fist, and the shell is about five millimeters thick, making it suitable for pickling. With a choice of eight toppings such as onions, mushrooms, and ham meat, you can choose the toppings according to your personal preference and roll them up in the fried ostrich egg skin to eat.