Tortilla de Platano Maduros y Papas (Ripe Plantain and Potato Omelet)
This tortilla is great for a special breakfast or brunch, but we also enjoy a small slice of it as an appetizer any time of day, hot or cold.
- Vegetable oil for frying
- 1 large ripe plantain
- 2 medium potatoes (peeled & cut into French fries)
- 2 tablespoons butter
- ½ cup chopped onion
- ¼ cup chopped green pepper
- 6 large eggs (beaten)
- Salt & pepper to taste
- In a deep fryer or in a large heavy skillet over medium-high heat, heat 2 to 3 inches of oil to 350° or until a plantain slice sizzles when it hits the oil.
- Prepare and fry the sweet plantain as described above, drain on paper toweling and set aside.
- Fry the potatoes in a couple of batches to keep the oil hot. Sprinkle with salt and Drain on paper toweling and set aside.
- Melt the butter in a nonstick frying pan over medium heat, then add the onion and green pepper and sauté until the onion is translucent and soft.
- Add the plantains and potatoes and spread throughout the pan, then add the eggs and stir to ensure that all ingredients are thoroughly combined.
- Reduce heat to low and continue cooking very slowly for several minutes until the egg mixture sets up and is firm.
- Place a tight-fitting lid over the frying pan, remove the pan from the heat and invert the omelet onto the lid. Then gently slide the omelet back into the pan and return it to the heat for a few minutes to cook the other side.
- When the tortilla is firm and done, place the platter on which the tortilla is to be served over the pan, and invert as before.
- Garnish the platter if desired, cut into wedges and serve
For a lighter version — substitute oven roasted potatoes, oven roasted sweet plantains and egg beaters. Dice the cooked potatoes & plantains and sauté them in the sofrito for a few minutes before adding the eggs. ¡Delicioso!