Tortilla de Plátano Maduro Frito (Sweet Plantain Omelet)

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Tortilla de Plátano Maduro Frito (Sweet Plantain Omelet)

Yields:
Difficulty:

Ingredients

  • 1 ripe plantain (see note at end)
  • 5 or 6 eggs
  • 1 tablespoon milk (optional)
  • canola oil or vegetable oil, to coat the bottom of a skillet
  • salt and pepper to taste
  • Red pimiento pepper for garnish
Difficulty:
Recipe courtesy of Liz Balmaseda; photo by J. Gwendolynne Berry of The Palm Beach Post

At first glance, you might not think that this plantain omelet makes for a tasty breakfast or brunch. It doesn't sound like a good mix, right? But if you enjoy food that's a blend of sweet and salty, you'll love this recipe. The key to this dish is to choose ripe plantains, which gives the omelette a sweetness that balances well with the savory eggs.

Plantains are a staple food found throughout Latin America, particularly in the Caribbean and Central America. Because they must be cooked (please don't try to eat them raw), they can be enjoyed in a variety of ways. Among the most They're a classic side dish for savory meals. Some of the most popular ways to serve them are as plantain chips, tostones or fried ripe plantains, also known as maduros,

Think of this omelet recipe as a Caribbean take on Spanish tortilla, but with plantains instead of potatoes.

Directions

  1. On a cutting board, slice the tips off the plantain. Run a knife down the plantain’s center, slicing lengthwise.
  2. Gently peel away the skin, placing the peeled plantain on the cutting board.
  3. Gently peel away the skin, placing the peeled plantain on the cutting board.
  4. Slice the plantain on a bias, about 1/4- to 1/2-inch thick (not too thick).
  5. Beat eggs and milk (optional) until fluffy, seasoning with salt and pepper.
  6. Fry the plantains over med-high heat, from 1 to 3 minutes on each side, until browned. (If the plantains fry too quickly, lower the heat to medium.)
  7. Remove plantains with a slotted spoon or large fork, allowing the oil to drain before placing on a plate.
  8. Lightly salt the plantains (optional).
  9. Drain the oil from the pan, leaving just a glossy coat. Return the pan to medium heat. Pour eggs into pan.
  10. Place the fried plantains in the pan, evenly dotting the egg mixture.
  11. As the eggs harden, use a spatula to lift the edges, allowing the runny mixture to flow beneath the cooked portions.
  12. Lower heat a bit and cover pan. Cook for two or three minutes. Turn off heat.
  13. Carefully place a large plate or a pan lid over the pan and, using an oven mitt, turn the skillet over so that the omelet flips into the plate. While still pressing the plate into the skillet, lightly shake the pan to fully loosen the omelet
  14. Remove pan to reveal your finished omelet.

Chef Notes


NOTE: For the sweetest plantain, allow it to ripen until it’s mostly brown with just a few yellow spots. From the outside, the plantain may look overly brown — but brown plantains are the sweetest, most tasty when fried.

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