Favorite Recipe for Holidays Chunky Chips and Button Mushroom Omelette In Just Minutes

The potatoes will need peeling with a small sharp Kitchen knife or with a Potato Peeler and then cut each peeled potato in half and then lay down the potato on it’s flat side and then use your small sharp Kitchen knife too cut down the middle – do the same with the others and then place all your raw chunky chips in a Saucepan and then cover with cold water and then boil them for 10 minutes

Add 2 tablespoons of Olive Oil or Vegetable Oil too the largest of your Non-stick Frying Pan and then gently heat the Olive Oil on the lowest hob heat and then briefly plunge the whole Button Mushrooms in the large mixing bowl with the cold tap water in and then add the Button Mushrooms too the Non-stick Frying Pan and then gently fry for about 24 minutes – add salt and pepper

Add Vegetable Oil too your Mini Deep Fat Fryer and heat the Vegetable Oil at the 180 number dial and then place the partially cooked chips in the warm Vegetable Oil and then they will be done in the very hot Vegetable Oil in 20 minutes and then use a Slotted Spoon too take all the cooked chips out – can place them straight away into a large metal Mixing Bowl

So the Button Mushrooms have been gently frying on the lowest hob heat without a lid on – they have been cooking for a maximum of 24 minutes and so crack 4 hen eggs into a mixing bowl or Dessert Bowl and then whisk with a Dinner Fork and then pour the beaten hen eggs into the Non-stick Frying Pan along with the Button Mushrooms and Olive Oil and then on a medium hob heat cook for 3 minutes

Place a very large metal Mixing Bowl over the top of the Non-stick Frying Pan and then tip upside down, so the cooked side of the Omelette ends up in the bottom of the large metal Mixing Bowl and then slide the uncooked side into the bottom of the Non-stick Frying Pan and then fry for a further 3 minutes and then serve with the hot chunky chips