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)
