Tortilla de Plátano Maduro Frito (Sweet Plantain Omelet)
- 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
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.
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.