Name: Rice Tortitas
Yield: Serves four
Cuisine: Spanish
Ingredients: 15 ml/1 tbsp chopped fresh parsley; salt and ground black pepper; 30 ml/2 tbsp olive oil; 3 large (US extra large) eggs, beaten; 115 g/4 oz/1 cup cooked long grain white rice; 2.5 ml/½ tsp paprika; 1 potato, grated; 4 spring onions (scallions), thinly sliced; 1 garlic clove, finely chopped

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Like miniature tortillas, these little rice pancakes are good served hot, either plain or with tomato sauce for dipping. They make an excellent scoop for any soft vegetable mixture or dip - a very Spanish way of eating.

Ingredients

30 ml/2 tbsp olive oil
115 g/4

Method

Heat half the olive oil in a large frying pan and stir-fry the rice, with the potato, spring onions and garlic, over a high heat for 3 minutes until golden.
Tip the rice and vegetable mixture into a bowl and stir in the parsley and eggs, with the paprika a