Preparmentation
Delicately slice the onions into poker-straight strips. Hone the
patatas (potatoes) into 6 mm thick slices (if you don't have time
to measure these exactly, have one of the hired-help do this).
Using a 'Smeedens' (Est. 1789) Victorian Farmhouse cast-iron pan,
frizzle the patatas in the hot chilli oil until quite nicely umbered.
Stirring occasionally to placate them. When a cooked firmament has
been achieved, release from the pan.
(*For any common folk who are not used to
pronouncing their vowels)
