Rice Omelette/Pancake (Tortilla de Arroz)

This is one of my favorite ways to use leftover rice. Something I’ve learned from my mother, to always make use of everything and not to throw anything out. This dish is easy and really delish!

You can use whatever leftover rice is on hand like brown or basmati.

Makes about 5-6 omelette.


  • 2 Cups of Cooked Rice
  • 3 Eggs, Whites and Yolks Separate
  • 1/2 Cup Scallions, Finely Chopped
  • 1/2 Cup Cilantro or Parsley, Finely Chopped
  • 1 Tbsp All-Purpose Flour
  • 1 Tsp Baking Powder
  • Oil for Frying, add in enough to cover bottom of pan
  • Salt & Pepper, to taste


Whisk whites of egg in a bowl until foamy. Like this:

Add in the yolks, flour, baking powder, and pepper. Mix well.

Then add in the cilantro/parsley, scallions, and rice. Mix well.

Heat pan with oil. Fry the rice mixture till crisp and golden on both sides. Work with one omelette at a time.

Pat dry the omelette on a paper-lined plate and sprinkle salt on top. Serve warm and add a dallop of sour cream…If you dare…No really it tastes good.




About Sherlly

I love food.
This entry was posted in Dinner, Ecuadorian, Entree, Lunch, Rice, Side Dish, Vegetarian. Bookmark the permalink.

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