Spanish Omelette And Fried Rice
|Chopped parsley||1 Tablespoon|
|Olive oil||1 Tablespoon|
|Butter||1 Tablespoon (Extra)|
|Canned mixed vegetables||8 1⁄2 Ounce|
|Canned tuna fish||6 Ounce|
|Prawns/Shrimps/several bacon rashers||1⁄4 Cup (4 tbs)|
|Finely chopped onion||1 Small|
First put on the rice to cook in boiling salted water, strain when just tender.
Heat a little butter and oil together and fry the rice until golden.
Heat the butter in the omelette pan, fry the onion and chopped bacon.
Add the flaked fish and drained vegetables to the egg and pour into the pan.
Cook steadily on the underside and when this seems firm put under a warmed grill to set the top side.