Heat water with salt. Dice the russet and yellow potatoes into small cubes and add them to the pot along with the grated carrot. I prefer to add the whole green onion and cilantro so I can remove them later. Cook until the potatoes are very soft.

While the potatoes are cooking, heat a pan with a little oil. In a separate bowl, beat 4 eggs, add a tablespoon of all-purpose flour, and mix well. Pour the mixture into the pan, cook until golden on one side, then flip and reserve while the potatoes finish cooking.