Tortilla de Plátano Maduro Frito (Sweet Plantain Omelet)

Photo by J. Gwendolynne Berry of The Palm Beach Post

I found this recipe today by my friend Liz Balmaseda at the Palm Beach Post and thought it worth sharing with you all. Do check out the wonderful article behind this recipe, whose flavors take us back to special times and places.

Ingredients:

1 ripe plantain (see note at end)
5 or 6 eggs
1 tablespoon milk (optional)
Canola or vegetable oil, to coat the bottom of a skillet
Salt to taste
Black pepper to taste
Red Pimientos pepper strips for garnish

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. Pour about a 1/4-inch of oil into a small frying pan or omelet pan and heat until simmering hot.
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.

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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