The shit blog of Paul Chris Jones

My girlfriend occassionally makes Spanish omelettes, which can take two hours to prepare. Omelettes I'm used to are simple affairs that take mere minutes, so I find my girlfriend's recipe convoluted and time-consuming. But here it is anyway, in case you wanted to try it.

Ingredients

• 3-4 onions (last time I used 325 g)
• 4-5 large potatoes (I used 578 g)
• Oil
• 6-7 eggs

Method

1. Chop the onion small
2. Cut the potatoes. My girlfriend doesn't chop the potatoes. She slices small, irregular chunks out of them with a small knife. It almost looks as though she's peeling them. But I say fuck that: simply chop them instead. It saves time and you get the same results.
3. Deep-fry the onion for about 10 minutes on a low temperature, until the onion starts to yellow.
4. Add the potatoes and continue to deep-fry for a further 30 minutes. Then increase the temperature for 10 extra minutes to make the potatoes crispy.

5. Use a colander to separate the potato and onion from the oil.
6. Mix the eggs in a bowl (just enough egg to be able to cover everything in bowl)
7. Add the potatoes and onion to the bowl (there should be enough egg to cover the potatoes and onions)
8. Pour into the pan and cook

9. Flip the omelette halfway through (put a plate over the pan to do this)

Ways I've fucked up so far

• One side of the omelette got burned because I didn't flip it soon enough.
• The omelette fell apart when I flipped it because I hadn't used enough eggs.
• The potatoes were too soft because I hadn't turned up the oil temperature near to the end of cooking them.
• The potatoes weren't cooked fully because I had cut them too big.