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.

Ingredients:

• 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.

Method:

• 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.

Enjoy!!

Stelio