1.Heat an oiled medium frying pan over medium heat; cook onion, capsicum, garlic and chilli, stirring, for about 2-5 minutes, or until vegetables are tender. Remove from heat; stir in tomato and feta.
2.In a large jug, whisk eggs, cream and parsley. Season to taste. Pour over capsicum mixture; stir gently.
3.Preheat oven grill.
4.Return pan to low heat; cook tortilla, uncovered, for 2-5 minutes or until just set.
5.Place pan under grill for about 5 minutes, or until tortilla top is browned. Wrap the handle of your frying pan with foil to protect it, if necessary.
6.Cut into wedges to serve.
We used a goat’s milk feta cheese. It is fine to use just one 300ml carton of cream for this recipe.Note