By Chloe L
Peel and dice the potatoes into small cubes. Chop the tomatoes and onions finely.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes and cook until golden brown on all sides, about 10 minutes.
Add the chopped onions to the skillet and sauté until translucent, about 5 minutes.
Stir in the chopped tomatoes and season with salt, pepper, and sugar. Cook for another 5 minutes until the tomatoes are soft.
Rinse the rice under cold water and add it to the skillet. Stir well to mix with the vegetables.
Pour in the water, increase the heat to high, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed.
Meanwhile, in a small bowl, beat the eggs with the flour until smooth. Season with a pinch of salt and pepper.
Heat the remaining tablespoon of olive oil in a small pan over medium heat. Pour in the egg mixture and cook until set, flipping once to cook both sides. Slice the cooked egg into strips.
Once the rice is done, top with the sliced eggs. Serve hot.
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This Vegetarian Main Course recipe is ready in 45 minutes and features flour, sugar, potatoes and other delicious ingredients. Contains 450 calories total.
Peel and dice the potatoes into small cubes. Chop the tomatoes and onions finely.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes and cook until golden brown on all sides, about 10 minutes.
Add the chopped onions to the skillet and sauté until translucent, about 5 minutes.
Stir in the chopped tomatoes and season with salt, pepper, and sugar. Cook for another 5 minutes until the tomatoes are soft.
Rinse the rice under cold water and add it to the skillet. Stir well to mix with the vegetables.
Pour in the water, increase the heat to high, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed.
Meanwhile, in a small bowl, beat the eggs with the flour until smooth. Season with a pinch of salt and pepper.
Heat the remaining tablespoon of olive oil in a small pan over medium heat. Pour in the egg mixture and cook until set, flipping once to cook both sides. Slice the cooked egg into strips.
Once the rice is done, top with the sliced eggs. Serve hot.
Calories per Serving: 450
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