Tuna tortilla with spring rice

To prepare rice: in a pot, add half the oil great and throw the rice. Sail until it is almost translucent. Then add 1.5 cup boiling water through each cup of rice, take salt to taste, stir gently, cover and put it over low heat with toaster for 20 minutes. At the end of the time, turn off the fire and wait about 5 more minutes.

Prepare the spring salad according to instructions the container.

Once ready the rice and the spring salad, join and mix, distributing the vegetables well in the rice. Book covered so you do not lose heat.

Chopping fine parsley. Drain and crumble tuna.

Beat the eggs until you leave them sparkling. Add the parsley, pepper, salt, baking powder and tuna.

In a skillet heating the rest of the oil, empty the mixture in the pan, and cook for 5 minutes approx. or until it is detached alone. Cover the pan with a plate and carefully turn the pan to dump the preparation on the plate, and immediately pass back to the pan, leaving it on the other side for 3 minutes approx. until consistent.

Serve accompanied by spring rice.