Rice Tortitas

READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat half the olive oil in a large frying pan and stir-fry the rice, with the potato, scallions and garlic, over high heat for 3 minutes till golden.
  • Tip the rice and vegetable mixture into a bowl and stir in the parsley and eggs with the paprika and plenty of salt and pepper.
  • Mix well.
  • Heat the remaining oil in the frying pan and drop in large spoonfuls of the rice mixture, leaving room for spreading.
  • Cook the tortitas for 1-2 minutes on each side.
  • Drain the tortitas on paper towels and keep hot while cooking the rest.
  • Serve hot. Can be served as a scoop for soft veggie mixtures or dips/sauces.
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