RICE TORTITAS
From The Food and Cooking of Spain, Africa and the Middle East. These are nice with dishes with creamy sauces. Posted for ZWT III.
Provided by pattikay in L.A.
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 223.3, Fat 10.7, SaturatedFat 2.1, Cholesterol 158.6, Sodium 59, Carbohydrate 24.4, Fiber 1.9, Sugar 1.1, Protein 7.3
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