Tastes Like Cuba by Eduardo Machado

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Plantain Omelet

The combination of eggs and bananas may seem odd at first, but it is just that combination of sweet and savory flavors that keeps me coming back for more. The texture of this omelet is like a Spanish tortilla, with a uniform doneness on the outside, and a tender, though not runny, center. Do not fret if the tortilla doesn’t make it through the flip, the eggs are just as good, and the plantains just as sweet.

8 eggs ½ teaspoon salt ¼ teaspoon ground black pepper 2 ripe plantains, peeled and sliced ¼ inch thick ¼ cup vegetable oil 1 tablespoon butter

1. Using a fork, beat the eggs with the salt and pepper until well blended.

2. Heat the vegetable oil in a 10 inch nonstick skillet with rounded edges over medium high heat until hot, but not smoking. Fry half the plantains in a single layer until golden brown, turning once with a spatula, 1 to 2 minutes per side, depending on how ripe the plantains are. Transfer to a separate plate when done. Repeat with remaining plantains.

3. Reduce the heat to medium. Add the butter to the pan, along with all the plantains. Using your spatula, stir the plantains to coat them with butter and prevent them from sticking.

4. Pour the eggs evenly over the plantains. Cook, pulling the eggs away from the edges of the pan with your spatula, swirling the pan to fill the spaces with uncooked egg, 2 minutes. At this point, the egg should cover the entire bottom of the pan. Spread the plantains out into an even layer using the back of your spatula and cook the omelet without disturbing it for 1 minute more, until the bottom is set and the top is still a little runny.

5. Carefully run your spatula around the edge of the omelet to make sure the sides are not sticking. Shake the pan gently, then slide the omelet onto a big plate. Place the pan on top of the plate and carefully invert. Remove the plate and cook the other side of the omelet until just set, 1 minute more. Return the omelet to the plate and slice into six pieces. Serve a piece of omelet with rice and beans or buttered toast.

Makes 6 servings