A Spanish Omelet Concoction With Left Over Rice And Curried Pitta

Sometimes you have left over rice and don't know what to with it. Asians usually use it for fried rice. I used it to make a nice mix which we enjoyed very much.


  • 8 whole eggs slightly beaten.
  • 1 1/2 cups left over rice.
  • 1/2 orange bell pepper diced.
  • 1/2 yellow bell pepper dice.
  • 1/2 red bell pepper diced.
  • 6 sun dried tomatoes chopped.
  • 4 cloves of garlic finely minced.
  • 1 inch of fresh ginger root finely chopped.
  • 6 spring onions sliced.
  • 2 hot chili peppers.
  • 6 pieces of dried porcini mushrooms slightly softened 
  • Olive oil.

Salt and pepper to taste.


  • Heat oil in pan till hot.
  • Saute onion and garlic.
  • Add bell peppers and saute till soft.
  • Add porcini mushrooms.
  • Add chili peppers.
  • Add chopped fresh ginger root.
  • Add chopped sun dried tomatoes.
  • Add the left over rice.
  • Saute the whole lot till everything is well mixed and cooked.
  • Add the slightly beaten eggs.
  • Arrange the pan so everything is well distributed.
  • Cover and lower heat to a minimum.
  • Ten minutes later check the omelet to see that it has set but not dry.
  • If not set, cook another ten minutes till set and slightly wet on its surface.

For the Pittas.

  • Use 1 or 2 per person (the go fast!).
  • Brush with olive oil.
  • Sprinkle with hot curry powder.
  • Brush again.
  • Stick in the oven at 180 degrees Celsius for 10 minutes.

Can be served as a tappas  on a slice of toasted bread (bruschetta), side dish, light lunch with a salad, breakfast or quartered pittas as shown above.



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