Potato and pastrami tortillas

Boil, steam or microwave potato until just tender; drain.

Meanwhile, heat oil in a medium non-stick frying pan; cook brown onion and pastrami until crisp. Drain on absorbent paper.

Whisk eggs in a bowl with cream, green onion and cheeses. Add potatoes and pastrami mixture; toss gently.

Pour mixture into heated, oiled medium non-stick frying pan; cook, covered, over low heat for 10 minutes or until tortilla is just set. Carefully invert tortilla onto a plate, then slide back into pan. Cook, uncovered, for about 5 minutes or until cooked through.

Serve with salad, if desired.

Not suitable to freeze or microwave.