Break eggs into a bowl. Add the milk, corn starch, black pepper, chilli flakes, chopped coriander and salt. Beat well with a fork till blended.

In a non-stick skillet, heat the oil. Saute onions till golden. Add the vegetables, except the bell peppers/ capsicum. Sprinkle a little salt and stir-fry till almost done. With your spatula, spread the vegetables so they cover the base of the pan evenly. Sprinkle the chopped bell peppers/ capsicum evenly over this and pour the egg mixture in. 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 over it. Take it off the heat.

Served warm (with or without tomato ketchup) alongside wholemeal toast and fruit, this tortilla is a complete meal. Hope you enjoy it.