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
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1114
- Total Fat
- 54
- Saturated Fat
- 13
- Carbohydrates
- 133
- Dietary Fiber
- 9
- Sugar
- 22
- Protein
- 28
- Cholesterol
- 362
- Sodium
- 1399
- Total: 1 hr 11 min
- Prep: 35 min
- Inactive: 1 min
- Cook: 35 min
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
- 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.
- 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.
- 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.