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Rice Tortitas - Spanish



4 portion(s)

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

Recipe's preparation

    Rice Tortitas
  1. 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//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).


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* 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 tmrc_emoticons.)

* Kids LOVE this

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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