Summer Spanish Omelet

8 extra large eggs
1/2 cup butter
1 cup cooked potatoes, diced
1/2 cup cooked vegetables (corn, peas or zucchini)
4 stalks of asparagus, cooked and cut into 1 inch pieces
4 tablespoons milk
1 tablespoon tomato paste
1 1/2 cups grated cheese (try either swiss or cheddar)
salt and pepper to taste

Cook the onion in a frying pan in the butter. Cook about 4 minutes. Onion should be soft.

Mix in the cooked potato and vegetables. Cook about 2 minutes.

Beat the eggs and milk. Add in the tomato paste, salt and pepper. Pour the egg mixture into the frying pan, reduce the heat and cook, lifting the edges and tilting the pan to let the liquid out to the sides.

Preheat your broiler. When eggs are almost set, sprinkle on the cheese. Place frying pan under the broiler and cook for 2 minutes. Cheese should be melted and eggs a golden brown.