Flanboyant Eats with Bren: Spanish Style Plantain Omelets

Bren Herrera

It may sound a bit weird, but I promise you’ve never had anything like this fluffy plantain omelet! If you love sweet plantain, you’ll make this for your desayuno this weekend! The sweetness of the plantain coupled with the airiness of the eggs is a mouth-watering combination. It’s like having chocolate and pretzels. Or chocolate and cotton candy! Or ladies, it’s like when your man pulls your hair back and kisses you softly! (You get the picture!)

Unlike traditional American omelets, Spanish ones are very thick, kind of dry, and cut into triangle pie pieces. On my last trip to Spain, omelets 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.

When I created my version of the Spanish style plantain omelet, I used smoked mozzarella and asiago. I also took some garlic (1/3 of the Cuban cuisine trinity) and lightly browned it in mantequilla. I added a wow factor with a secret ingredient* that I knew would go so well with the sweet plantain and eggs. (You’ll have to read the recipe to find out what it is!)

Try my recipe for this Spanish style plantain omelet and tell me what you think!

SWEET PLANTAIN OMELET, SPANISH STYLE

Ingredients:

  • 12 eggs
  • 1/2 cup smoked mozzarella, sliced thinly
  • 1/2 cup asiago, sliced thinly
  • 2 ripe plantains, sliced diagonally or cut into smaller pieces
  • 1 tsp. fresh nutmeg*
  • 3 garlic cloves, mashed & diced
  • butter for browning
  • canola oil or butter for cooking
  • pinch of salt (asiago provides salt, so be conservative)

Method:

In large bowl, crack and beat eggs until you get a good foam. Add cheese, nutmeg and salt. Set aside. In small saucepan, brown garlic. Set aside. In medium saucepan, cook plantain on both sides, until medium golden brown. Drain excess oil on paper towel. Let cool. Cut into smaller pieces, if desired. Add cheeses, plantain and garlic to egg mixture. Gently whisk all together. Using a quarter size amount of canola oil or butter, coat large sauce pan. Add mixture and cook on medium heat on one side for about 5-6 minutes. Gently flip over and cook for another 5-6 minutes or until egg is thoroughly cooked through. If you are unable to flip the omelette over, place omelette on oven-safe pan/skillet. Finish cooking in oven on 350°F for about 10 minutes or until you know egg is thoroughly cooked, or golden. Remove from oven and invert onto serving plate. The result will be more souffle style and a bit thicker.

Yields 4 hearty servings.

For additional cooking advice from Bren Herrera, visit Flanboyanteats.com


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