Spanish Rice & Egg Tortilla

A quick and flavorful Spanish-inspired tortilla using leftover rice and eggs, great for a light dinner.

Ingredients

• 6 large Eggs
• 2 cups Cooked Rice
• 1 medium, finely chopped Yellow Onion
• 1, finely chopped Red Bell Pepper
• 3 cloves, minced Garlic
• 2 tbsp Tomato Paste
• 150g, diced Chorizo
• 3 tbsp Olive Oil
• 1 tsp Smoked Paprika
• 1/2 tsp Dried Oregano
• to taste Salt and Black Pepper
• 2 tbsp, chopped, for garnish Fresh Parsley

Instructions

1. Heat olive oil in a large, oven-safe skillet over medium heat.
2. Add yellow onion and red bell pepper, cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
3. Stir in tomato paste, smoked paprika, and dried oregano; cook for another minute to enhance the flavors.
4. Add diced chorizo and cook until lightly browned, about 3 minutes.
5. In a separate bowl, whisk eggs with salt and pepper.
6. Add cooked rice to the skillet and mix well with the vegetables and chorizo.
7. Pour the egg mixture evenly over the rice mixture in the skillet. Reduce heat to low, cover, and cook until the eggs are almost set, about 10-12 minutes.
8. If the top is still runny, place the skillet under a broiler for 1-2 minutes to set the top. Watch carefully to prevent burning.
9. Garnish with fresh parsley. Slice and serve hot or warm.

Cuisine: Spanish

Suitability:

Prep Time: 15 mins

Cook Time: 25 mins

Serving Size: 3

Meal Type: dinner