Recipe courtesy of Alex Garcia

Sweet Plantain Omelet with Fried Bread and Roasted Red Pepper Sauce: Tortilla de Maduros con Pan Frito y Salsa Criolla

  • Total: 1 hr 11 min
  • Prep: 35 min
  • Inactive: 1 min
  • Cook: 35 min
  • Yield: 4 servings
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Ingredients

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

Directions

  1. 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.
  2. On flat floured surface, roll out the dough to a circle about 1/2-inch thick. Using a 3-inch cookie cutter, cut round pieces from the dough.
  3. 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.
  4. Whisk the eggs in a small bowl with a sprinkle each of salt and pepper.
  5. Cut plantains on a bias and fry in very hot oil until golden on both sides, then remove from oil and set aside.
  6. 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.
  7. Cut omelet into 4 equal quarters and serve on top of pepper sauce with the fried bread.

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