Ingredients
Rice Tortitas
- 30 g olive oil, for frying
- 130-150 g Cooked long grain rice (about a cup)
- 2 sml-med potatoes, peeled and quartered
- 4 spring onions
- 1 clove Garlic (optional)
- 2 sprigs parsley, leaves only
- 3 large eggs
- 1/2 tsp paprika
- salt and pepper to taste
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place potatoes, spring onion, parsley and garlic in mixing bowl and chop 4-5 sec/ speed 4.5.
3. Heat half the oil in a large frying pan and stir-fry the rice with the potato mixture over a high heat for 3 minutes until golden (I tend to be lazy and have omitted this step, but it really does give the tortitas a nice flavor!). Season with salt and pepper.
4. Crack the eggs in the mixing bowl and mix with paprika and salt and pepper 4 sec/ speed 4. Tip potato, rice mixture in mixing bowl and combine 4 sec/
"Counter-clockwise operation" /speed 4.5. Heat the remaining oil in the frying pan and drop in large spponfuls of the rice mixture, leaving room for spreading. Cook the tortitas for 1-2 minutes on each side or until golden.
6. Drain the tortitas in kitchen paper and serve as part of a meal. Great for scoopening up dips or Vegetables dishses too (like ratatouille).
Rice Tortitas
Tip
* Make sure you season well.
*This is my 'to go to' recipe for left over rice (basmati or brown rice works too). If you use extra rice or potato, you might need an extra egg.
* You can add zucchini or other Veg too 
* Kids LOVE this
Thermomix Model
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Recipe is created forTM 31
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