Vegetable Tortilla

Ingredients

8 large free range eggs
Olive oil
2 medium onions - sliced (or diced if your family are not keen on them)
2 carrots - diced very small
1 red pepper - diced very small
1 cup frozen sweetcorn
1 cup frozen peas
50g or more finely grated parmesan (Tesco do a veggie one)
a splash of milk
seasoning
(A handful of cherry tomatoes halved - optional)

Method

Heat the olive oil in a large frying pan.  Gently cook the onions until soft and then very brown.  Add the carrots and cook for about 5 mins.  Add the peppers and cook for 10 mins gently.  Meanwhile beat the eggs, add a splash of milk, seasoning and the grated parmesan. Add the frozen sweetcorn and peas to the frying pan.  Once they are warm add the egg mixture and make sure it is spread evenly through the vegetables.  Cook slowly on a low heat until the top of the mixture is nearly cooked.  Just before the top of the tortilla is set, push the tomato halves into the mixture.  Transfer to the grill and again cook on a low heat until completely firm.

The tortilla/omlette should be very browned, almost burnt on the outside.
If you are brave you can then try to turn it out onto a large serving plate and slice it in segments like a pizza to serve.  If you are less formal you could serve it from the frying pan.

Serve with salad or with roast potatoes and corn on the cob for a more substantial meal.