Step 1: Get out your frying pan, spatula, chopping board, sharp knife, mixing jug, fork/whisk, peeler, and cheese grater and you’re ready to create the most delicious omlette you have ever tasted!
Step 3: Peel the potatoes. Chop them in half, then slice them around 5mm thick. Heat the oil in a pan on a medium heat and throw in the potato so they are all touching the surface of the pan. Flip the potato slices occasionally, and in the meantime peel and dice your shallot or onion, and garlic.
Step 4: After around 10 minutes of the potatoes cooking and labouriously flipping them, chuck the onion and garlic in.
Step 5: Whilst they’re cooking, chop up your spring onion, slice your chorizo into quarters, and grate your cheese.
Step 6: Beat your eggs, just enough to bind the whites and yolks, but not enough for it to go foamy, and add the above ingredients, along with salt and pepper to taste.
Step 7: When you’re satisfied with the potato, pour the eggy mixture into the pan with the potato and onion.
Step 8: Preheat your grill to the highest setting, and wait until the bottom of the omlette is cooked, and the top is just about starting to cook, take your pan from the hob, and put it under the grill.
Step 9: If you have a metal handled hob, do not worry about this but if it is plastic, MAKE SURE the handle is not directly under the heat. To avoid this I put the pan half in, wait until that half is cooked, then take it out and turn the omlette around in the pan to do the other half.
Step 10: Once the top is golden brown, chop it in half and you’re all ready to go!