Mix together the potato and cornflour and season to taste with salt and pepper. Heat enough oil in a large pan or deep-fryer so that the sieves or strainers will be completely immersed. Test how hot the oil is by popping in a cube of bread to see if it sizzles. Dip wire sieves or strainers into the hot oil and remove. Put the potato mixture into the larger basket and arrange so that the surface is covered completely.
Put the smaller basket on top, sandwiching the potato in between. Holding the handles of both baskets together, dip into the hot oil to cover.
After about 3 minutes, when the potato has set, remove the smaller basket. Continue cooking for 10 minutes more, until the potato basket is crisp and golden. With a metal spatula, loosen the potato gently from the strainer. Drain on kitchen paper. Arrange the shredded omelette in the basket.
© 1991 Keith Floyd estate. All rights reserved.