Vegetarian Spanish Tortilla

• 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

1. 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.
2. Add mushrooms and cook 2-3 min, stirring often until soft.
3. Add peas and sweetcorn.
4. Put eggs and milk in a bowl. Add seasoning and beat well.
5. 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.
6. Put pan under a hot grill to set the top. Serve hot/cold in wedges.

oil, potatoes, onion, mushrooms, frozen peas, frozen corn, eggs, milk, cajun seasoning, fresh parsley

Taken from www.food.com/recipe/vegetarian-spanish-tortilla-138822 (may not work)