Rice Tortitas

Directions

1. 1
   Heat half the olive oil in a large frying pan and stir-fry the rice, with the potato, scallions and garlic, over high heat for 3 minutes till golden.
2. 2
   Tip the rice and vegetable mixture into a bowl and stir in the parsley and eggs with the paprika and plenty of salt and pepper.
3. 3
   Mix well.
4. 4
   Heat the remaining oil in the frying pan and drop in large spoonfuls of the rice mixture, leaving room for spreading.
5. 5
   Cook the tortitas for 1-2 minutes on each side.
6. 6
   Drain the tortitas on paper towels and keep hot while cooking the rest.
7. 7
   Serve hot. Can be served as a scoop for soft veggie mixtures or dips/sauces.