Juel tortilla with tomato salad and corn

Chopping fine parsley.Drain and crumble the jorel.

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

In a skillet heating the oil, empty the mixture into 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.

Prepare the corn according to the container instructions.

Wash, peel and chop the tomato in cubes.

Set up corn and tomato with mayonnaise, olive oil and salt at ease.

To serve.