1. PEEL
Peel Potatoes and Onions.
It is necessary to cut away hairs,
skins or bark, until they are bare,
mentally and emotionally.
Also remove all other
organic or decorative attachments.
2. CUT
Once the produce has been cleaned
of any values,
proceed to cut and chop
into small pieces,
Potatoes and Onions.
3. BEAT
Break the egg,
mix the contents
evenly.
Stir briskly
with a whisk until you achieve
a texture that allows
the egg to be swallowed
easily.
Add salt to taste.
4. FRY
Pour Potatoes and Onions
into boiling oil.
Be careful, as oil always
splatters.
Fry them thoroughly,
softening them even if they become
slightly burnt.
5. MIX
Mix the properly beaten egg
with fried potatoes and onions
to form
a DOUGH;
the dough that will make up
the OMELETTE.
6. CHANGE THE SHAPE
Pour the batter into the pan
again,
this time using less
oil,
warmed
(from this step onwards,
it is advisable to reduce costs:
the batter will cook
easily).
7. TURN THE OMELETTE OVER
Grasp the pan by the handle
and “turn the omelette over”.
Be careful not to
make too much mess.
8. EAT OR BE EATEN
The essence of potatoes and onions,
after being peeled,
cut, fried, even burnt,
manipulated and mixed,
modified, compacted and
distor dis-torted,
is now yours.
The Omelette is now ready to
be devoured, or…
to be devoured.
