Cottage Cheese Tortilla

Ingredients

Olive oil
2 medium onions -  sliced
2 par boiled potatoes - sliced
6 large free range eggs
1 tub low fat cottage cheese
1 cup frozen sweetcorn
1 cup frozen peas
(50g vegetarian parmesan optional)
(A handful of cherry tomatoes halved - optional)
Seasoning

Method

Heat the olive oil in a large frying pan.  Gently cook the onions until soft and then browned.  Add the sliced potatoes and again cook until quite browned on both sides. Meanwhile beat the eggs and add the tub of cottage cheese.  Beat as best you can.  Add the frozen sweetcorn and peas to the egg mixture. Season the mixture.  Add the mixture so that it sits in a layer on top of the potato and onion layer.  Obviously some of the mixture will seep through and set the  bottom layer.  Cook gently on a low heat until the top of the mixture is firmly set. Half way through the cooking push the tomato halves into the top of the mixture (when it is firmer but not solid.)
Transfer to the grill and cook gently again until firmly set.

The tortilla/omlette should be quite browned on the outsides, almost burnt looking.

Turn out onto a large serving plate to serve or cut slices from the pan if you are not feeling brave.

Serve with salad.