- 1 pound all-purpose flour
- 3 ounces powdered milk
- 1 teaspoon salt
- 1 1/2 tablespoons baking powder
- 4 ounces solid vegetable shortening
- 1 cup ice water
- Olive oil, for frying dough, plus 4 tablespoons
- 9 eggs
- Salt and pepper
- 2 medium ripe plantain
- 3 large Spanish onions, sliced
- 2 red peppers, roasted and sliced
- 1/2 teaspoon crushed garlic
- 1 teaspoon chopped cilantro
In a medium mixing bowl, sift together the flour, powdered milk, salt, and baking powder. On a flat surface, make a well with the combined dry ingredients. Place the shortening and 1 cup of water in the well. Working your way inward, start to work the shortening and dry ingredients into a dough. When dough is no longer sticky, cover with oiled plastic wrap and let the dough res for 1 hour.
Heat up about 2 inches of oil at 350 degrees, and then fry the dough for about 1 minute on each side until they puff. Place in a warm oven only until the omelet is ready.
Whisk the eggs in a small bowl with a sprinkle each of salt and pepper.
Cut plantains on a bias and fry in very hot oil until golden on both sides, then remove from oil and set aside.
In a separate pan, saute 2 onions in 1 tablespoon of olive oil for about 2 minutes then add the fried plantains and pour the eggs in. Turn the heat down to low and cook for about 8 minutes or until the top is almost thoroughly cooked. Flip the omelet over and cook for about 6 more minutes. Saute the remaining onion in 3 tablespoons of oil, add the roasted peppers, garlic, and cilantro. Cook until tender then puree and season with salt and pepper, to taste.
Cut omelet into 4 equal quarters and serve on top of pepper sauce with the fried bread.