4 medium eggs (I used 2 eggs and 2 egg whites)
1 tsp cornflour
¼ cup milk
1 cup approx. vegetables (I used capsicum, carrot, cabbage- all juliennes, potato diced, and some frozen corn and peas)
1 onion, thinly sliced
2 tbsp grated processed cheese
2 tbsp crumbled paneer
¼ tsp crushed black pepper
¼ tsp chilli flakes
¼ tsp dried mixed herbs
1 tsp butter + 1tsp oil
Salt to taste
Break eggs into a bowl. Add the milk, cornflour, black pepper, chilli flakes, herbs and salt. Beat well with a fork till blended.
In a non-stick skillet, melt butter and add oil. Sauté onions till golden. Add all the vegetables, except the capsicum. Sprinkle a little salt and stir-fry till almost done. Now spread the vegetables so they cover the base of the pan evenly. Pour the egg mixture and turn the heat down. Cover the pan and let the omelet cook slowly. Make sure the underside does not burn. When the top has set, slide the tortilla onto a plate and then back into the skillet so the other side cooks. After a minute or so, slide the tortilla back onto the plate again and back, once again into the skillet and sprinkle the cheese and paneer over it. Cover again for about ½ a minute till the cheese just melts. Switch off heat and remove cover.
Served warm (with or without tomato ketchup) alongside wholemeal toast and fruit, this tortilla is a complete meal. Hope you enjoy it.