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 Rice Omelettes


Rice omelette tapas
Click picture to enlarge
These omelettes are rice, onions and potato bound together by eggs.
Cheap to make, tasty to eat, their golden colour looks great in any tapas selection.

KEY POINTS

 Preparation Time:  15 mins  Cooking Time:   4 minutes
 How Difficult  Easy  Freeze?   No
 Servings

8  tapas portions


INGREDIENTS
 
Metric Imperial
115g cooked white rice (approx. 40g uncooked) 4oz white rice (approx. 1½oz uncooked)
1 medium potato
3 medium eggs
½ medium onion or 3 spring onions
1 garlic clove
5 tablespoons olive oil
Handful of parsley
Salt and pepper

Specific Cooking Equipment
1 large frying pan

Cook's Notes
When you put the final mixture in the frying pan, remember to allow enough space for the omelette to expand. Four to a largish frying pan is about right.

The ingredients are shown on the right, click any picture to enlarge it.

Preparation

If you haven't any leftover rice then cook the rice now.
Peel and grate the potato.
Roughly chop the onions.
Chop up the parsley.
Beat the eggs with a fork. Do this enough to mix the egg white and yolk. If you beat the eggs too long, the omelette will turn into a soufflé.

Warm the oven with a serving plate in it. This can be used to store the first batch of four cooked rice omelettes whilst the other four are cooking.

CLICK ANY PICTURE BELOW TO ENLARGE IT 

Heat 2 tablespoons of the olive oil in the frying pan on a medium to high heat. Add the rice, potato, onion and garlic to the pan. Stir and turn the mixture for 8 minutes.
Mix the cooked rice, potato, onion and garlic in a bowl with the eggs and parsley. Add salt and pepper to taste.

Add three tablespoons of olive oil to the heated frying pan and add four separate large desert spoons of the mixture to form four small omelettes. Cook for about 2 minutes on each side until golden brown.


 
When the first four omelettes are cooked place them on the plate in the oven to keep them warm.

Cook the remaining four omelettes and serve hot. If time is at a premium, the omelettes can be pre-cooked and stored in the fridge. Simply reheat them in a couple of spoonfuls of olive oil in a hot frying pan for 20 seconds each side. They also taste good cold!



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