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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.
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KEY POINTS
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Preparation Time: |
15 mins |
Cooking Time: |
4 minutes |
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How Difficult |
Easy |
Freeze? |
No |
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Servings |
8
tapas
portions |
INGREDIENTS
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Metric |
Imperial |
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115g cooked white rice (approx. 40g uncooked) |
4oz white rice (approx. 1½oz uncooked) |
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1 medium potato |
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3 medium eggs |
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½ medium onion or
3 spring onions |
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1 garlic clove |
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5 tablespoons olive oil |
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Handful of parsley |
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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. |
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Preparation
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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.
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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. |
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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! |
SPANISH TAPAS INDEX PAGE
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