Rice Tortitas Recipe

Name: Rice Tortitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 cup cooked white rice; 1 potato, grated; 4 scallions, thinly sliced; 1 garlic clove, finely chopped; 1 tablespoon chopped fresh parsley; 3 eggs, beaten; 1/2 teaspoon paprika; salt; pepper

Servings: persons

2 tablespoons olive oil
1 cup cooked white rice
1 potato, grated
4 scallions, thinly sliced
1 garlic clove, finely chopped
1 tablespoon chopped fresh parsley
3 eggs, beaten
1/2 teaspoon paprika
salt
pepper

1
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.
2
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.
3
Mix well.
4
Heat the remaining oil in the frying pan and drop in large spoonfuls of the rice mixture, leaving room for spreading.
5
Cook the tortitas for 1-2 minutes on each side.
6
Drain the tortitas on paper towels and keep hot while cooking the rest.
7
Serve hot. Can be served as a scoop for soft veggie mixtures or dips/sauces.

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 cup cooked white rice, 1 potato, grated, 4 scallions, thinly sliced, and more.

Yes, Rice Tortitas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice Tortitas

How did you like this recipe?

Frequently Asked Questions