Me Importa un Cojone

Tuesday 4/1/2005

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Diary and Notes

I apolgise to anyone reading the above title who is either Spanish or a Spanish speaker. It is however the only phrase in Spanish I know how to say and means something along the lines of "I don't give a bollock". It was drummed into me by a Spanish guy I met, Jesus, whilst we were attending an unbearably dull maths conference in Paris. Paris is lovely, but avoid anything to do with maths is my advice. Anyway, I know I've probably spelt the phrase wrong, but all I can say to that is: Me importa un cojone!

So what has this to do with today's dinner? Nothing really, except that fritata is Spanish, a Spanish omelette in fact. My brother Des has gone back home (well, he's gone to London before going home) and I am still in Manchester having fun. Fran and Matt have decided to have some left over coq au vin for dinner, but as I can't do this, I decided to make a simple Spanish omelette for my dinner instead. It was delicioso.

This is a pretty traditional Spanish fritata in that it has some potato, peas and other tasty Spanish things. I'm not sure if it would meet Jesus's exacting standards (though with a name like that you'd think he could just ask the angels to make him one wouldn't you?) but it was good enough for little old me.

Cake Blog

Mr Kipling's Vienese Whirls


  • Fritata
  • Bread


  • Potatoes, Olive Oil, Onions, Bacon, Chorizo, Chilli, Green Pepper, Peas, Eggs, Salt, Pepper, Cheese


  • First peel and boil the potatoes until soft. If you have some left over boiled potatoes that have gone cold, even better. Slice them into rounds and in a frying pan, fry them gently on both sides until brown. Next add some chopped onion and bacon and fry until the onion is soft. Add some chopped chorizo, some diced chilli, some chopped pepper and some frozen peas. Fry the whole shebang for a few minutes. Beat some eggs in a jug, add a little salt and pepper to the eggs (a little water or milk is good as it lightens the mix) and pour this over the frying pan full of meat and vegetables. Cook gently so as not to burn the eggs on the bottom until the whole omelette has set. Grate loads of cheese on top and grill until the cheese browns. The omelette should be big and fluffy, almost souffle like, when finished.