Frittata v Spanish omelet

I've made breakfast on new years day for 40 party-sore camping revellers. It was my first ever 96-egg omelet. I made it in a iron pan twice the size of a baby bath dragged out of the garage and thrown over some hot coals left from the night before. It earned me a return invitation for the following year's party, and a reputation - the fact that I could prepare a yummy breakfast for so many people without warning, and with the mother of all hangovers made me a 'good cook'. They didn't know that it was because when I was 14, my mum showed me how to make a frittata, and she's a self-declared 'particularly average cook'.

It's the easiest thing in the world to make - just make a thick omelet with your leftovers and grill some cheese on top. I have one rule with my frittata - it has to contain potato. This is where the whole confusion of the name comes in. Many people call a frittata a spanish omelet and vice versa. Both are thick, and need to be cooked top and bottom unlike a regular omelet, but a Spanish omelet must contain potato, and in fact, often that's all it contains besides the egg and some spices. So, in fact, my 'frittata' is probably a Spanish omelet, especially when I throw chorizo in it. (what it definitely isn't is kookoo - a Persian herb omelet, which sounds amazing and deserves further investigation). But then again, who said a frittata couldn't contain potato...?

Ingredients:

Mayonnaise - Jar or home-made?

I've tried to make mayonnaise several times in my life. Sometimes it works, and less times it doesn't. There's really no excuse for not making it, of course, because even when it doesn't work, the ways to fix it are easy (I love the way this lovely lady makes her mayo). Except, it's fairly easy to buy good mayonnaise in a jar. But is it good?

Jar mayonnaise is fine for sandwiches, and as an ingredient to mix into other dressings, but when the mayonnaise is the main ingredient in a sauce or dressing, it is obvious when it's store-bought. The other reason to make your own mayo is when you want to play with the consistency. For example, in a potato salad I like my mayonnaise loose and runny - if it's too thick, then when combining, it buffs up the edges of the potatoes, and besides, it's just far too stodgy.


So here's how the slap-dash cook makes potato salad: