Sweet Fried Plantain Omelette {Tortilla de Platano Maduro}

Eggs are a legitimate food group in my world. They are full of protein, something I rely on heavily for my fitness routine and continued journey in regaining my once-poppin’ curls.  As such, I eat at least two eggs every day. While I mostly default to boiled huevos, my Momma’s omelettes are a glorified moment when I visit her. I grew up eating a handful of different tortillas, including this crazy good, sweet fried plantain one. Her potato and onion one is divine, and mirrored much after the famous Spanish tortilla but this one here does something for my appreciation of fusion and creative exploits.

 {READ:Madrid in 24 Hours}

I first wrote about this most delicious breakfast option in the infancy stages of this blog, Flanboyant Eats, exactly 10 years ago this month. I didn’t remember that version was a bit different. I added cheese to much satisfaction. Glory! I’d invite you to see it, but I read it recently and was marginally surprised at my writing style. So much has changed. And, the picture is so janky…so let’s just stay here. I  did, however, like a few paragraphs. Here’s an excerpt:

In vintage “B” manner, I made myself welcome to his fridge and snooped around until I found the perfect cheese to melt into the tortilla (In Spanish we call omelettes “tortillas“; not to be confused the Mexican flour or corn tortilla). Traditionally, we don’t add cheese to this tortilla. Well, not at my Mom’s house anyway, which is how I grew up eating this lovely goodness (sans cheese, garlic and secret ingredient*).

I found smoked mozzarella and asiago and went for it. I also took some garlic (1/3 of the Cuban culinary trinity) and lightly browned it in mantequilla. Because I was in someone else’s kitchen at 8 am, and wanted to leave him and his wife with the “wow” factor, I added a secret ingredient I knew would go well with the sweet plantain and eggs. 

Unlike traditional American omelettes, Spanish ones are very thick, kind of dry, and cut into triangle pie pieces. On my last trip to Spain (on a singing gig covering Cotton Club originals), omelettes were something I grew to love more and more during the two week visit. They are served in every single corner post you come across! It’s just what they do. Believe Anthony Bourdain when he says we’ll never get it. Food is a way of life for the Spanish (he’ll say the same about Cuba if he ever goes).

(So much nostalgia in that post. Singing in Spain. Anthony Bourdain. Cuba.)

Admittedly, I wasn’t patient enough to take a few varying shots of this tortilla de platanito frito so I do invite you to check out my Instagram Stories + Highlights for a BTS step-by-step on making this perfectly round omelette. The trick is in the size of the skillet.

It’s simple: Eggs, plantain, garlic, nutmeg, and salt.

My mom’s version omits the garlic and nutmeg but I found over a decade ago that adding these two ingredients elevates the flavor profile in a way you may not expect but will need onward. Kind of like that Umami. I have to admit I never make this for myself at home; it’s something I reserve for Mami’s specially-blessed hands to make for me. But when I asked her to indulge me with a visit, she made my version and actually liked it. If you’ve been reading my blog since I first launched, I have said from time-to-time that introducing Mami to my creations and her subsequent approval AND genuine like makes me a happy chica. It’s kind of full circle.

Have this for desayuno or brunch or even dinner… because, remember: Eggs are a food group. Get to cookin’ friends! Enjoy and drop me a note here or on Instagram letting me know what you thought.

Eat well, love unapologetically, pray with true intention, and take care of yourself.

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Enjoy

Sweet Fried Plantain Omelette or Tortilla de Platano Maduro

Ingredients

• 1 tbsp cooking oil
• 1 tbsp butter
• 3 eggs
• 1/2 ripened plantain, sliced diagonally
• 2 small cloves garlic, minced
• 1/2 tsp. nutmeg, ground
• salt to taste

Method

In small skillet, heat cooking oil over medium heat and fry the plantain until golden brown. Transfer to a paper-towel covered plate (to soak up excess oil). Cut into 1″ pieces.

In a small bowl, whisk eggs, adding in garlic, nutmeg and season with salt. Stir in plantain.

Heat butter over low heat in 6″ non-stick skillet. Add egg mixture and turn up heat to low-medium. Cook omelette on one side, gently creating divots so that eggs mixture will spread and cook evenly, about 3 minutes. If you are uncomfortable flipping the omelette in the skillet, remove the skillet from the heat, placing a similar sized plate on top. Gently flip the omelette onto the plate. Then slide the uncooked side facing down into the skillet. Let cook for another 3 minutes.

Garnish with fresh basil. Zest with a bit more nutmeg, if desired.

Serves 1.