Philippa's wild mushroom tortilla

Philippa's wild mushroom tortilla
(I tend to make these one at a time, so the recipe is for one person)

Ingredients
3 Free range eggs
A splash of full milk, or cream
A couple of cooked potatoes, sliced
Approx 50g/2oz Lancashire cheese, crumbled, or grated
Black pepper
Pinch of thyme, fresh is best, only use a small amount, or it will overwhelm the dish
Pinch of fresh parsley, chopped
Approx 100g/4oz Fresh, wild exotic mushrooms, sliced where necessary
A knob of butter, or drizzle of olive or sunflower oil

Method
1. In a bowl mix together the eggs, cream, and a good grind of black pepper.

2. Into a frying pan, melt the butter, or drizzle the oil (I prefer butter!) and get this really hot...once the liquid has evaporated from the butter, it goes 'foamy', this is the time to sling in the sliced potatoes, to get a little colour on them.

3. Once the potatoes are golden, on both sides, add the mushrooms to the hot pan, and allow them to 'wilt'; this will take less than a minute!

4. Keeping the pan hot, slosh in the egg mixture, and, once it starts to set, sprinkle the cheese and thyme over the top. You can set the top, by placing the pan, briefly, under a hot grill, or fold the tortilla over, as it will continue to cook, in its own heat. You want it still slightly 'wobbly'! Don't over-cook!

5. Sprinkle with the fresh parsley to serve, and season to taste.