Vegetarian Spanish Tortilla - cooking recipe

Ingredients

2 tablespoons oil
675 g potatoes, cut into small chunks
1 onion, sliced
1 1/2 cups mushrooms, sliced
1 cup frozen peas, thawed
1/3 cup frozen corn, thawed
4 eggs
2/3 cup milk
1 teaspoon cajun seasoning
2 tablespoons fresh parsley

Preparation

Heat oil in a large frying pan and fry potatoes and onion for 3-4 min, stirring often. Lower heat, cover and gently fry for a further 8-10 min until potatoes are almost tender.
Add mushrooms and cook 2-3 min, stirring often until soft.
Add peas and sweetcorn.
Put eggs and milk in a bowl. Add seasoning and beat well.
Level the top of the vegetables in the pan, and scatter parsley over. Pour egg mixture on and cook over low heat for 10-15 minute.
Put pan under a hot grill to set the top. Serve hot/cold in wedges.