Vida Recetas Editorial
The rice tortilla is a perfect leftover recipe to transform cooked rice into a delicious and complete dish. Originating from home cooking, this tortilla is a practical and economical solution for lunch or dinner. Its texture is soft inside and slightly golden outside, with a flavor that combines the neutrality of rice with egg, cheese, and the fresh touch of cilantro.
This recipe is ideal for those looking for quick, versatile meals that please the whole family. It is also highly customizable: you can add sautéed vegetables, ham, shredded chicken, or any ingredient you have on hand. The key is to use day-old rice, which is drier and helps the tortilla hold its shape.
In just a few minutes, you will have a golden and juicy tortilla, perfect to serve with a salad or a light sauce. Go ahead and make this rice tortilla to make the most of your leftovers!
Cook
15 min
Servings
4
You have the leftover rice (mine had vegetables, if it's white you can make a carrot, onion, pepper sauce, to give it more color), chop the coriander and beat 3 eggs with salt and pepper.
Add the rice, cilantro and cheese cut into small cubes (it can also be grated cheese), stir so that everything is integrated.
A splash of olive oil in a pan and pour the mixture, cook for about 5 minutes or until you see it curdling and then turn it over to brown on the other side. And you already have your\\\ "recycled tortilla\\\”
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 15 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
