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Cheddar, mushroom and leek tortilla

IngredientsC|7B(k9K

vmj8u"n;^j ?YM 2 tbsp vegetable oil
1m^G.kbH-@C 2 medium potatoes, cut into small dice
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250g mushrooms, sliced
CZDN[~^jg 6 large eggsQs0\0P5Y:}
Handful of fresh chives
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`5qC`D_$h5Y 150g mature Cheddar, diced
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How to make cheddar and mushroom tortilla/N-P/h
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6`L/zo!A-M^[ 1. Heat the oil in a medium, deep, non-stick frying pan over a medium heat. Add the potato and cook, stirring, for 5 minutes until turning golden. Add the leek and mushrooms and cook for a further 5 minutes, stirring, until softened and wilted.
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%T{:R#@J7J:wjg Tip: If you don't like mushrooms, use chopped, sliced ham or bacon.?EW F6xLb.F

eB(RF/\JC 2. Meanwhile, beat the eggs with 2 tablespoons cold water in a bowl. Snip in the chives, stir in the cheese and season. Pour into the pan, cover (use a large plate or baking sheet) and reduce the heat to low. Cook for 15 minutes, tilting the pan now and then so uncooked egg runs to the edges and cooks. The tortilla should be just set throughout and golden underneath. If you like, you can pop the tortilla (still in its pan) under the grill for a few minutes to lightly brown the top.
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TaG 3. Divide the tortilla into 4 and serve hot or warm, with chunks of bread and a green salad.