Tortilla de Plátano — Sweet Plantain Omelet with Eggs

Ingredients

• 5 Eggs
• 2 very ripe plantains, black-skinned, sliced ½ inch thick
• 3 tbsp neutral oil
• ½ cup grated queso blanco or mild cheese
• 2 tbsp milk
• 1 tbsp butter
• ½ tsp salt
• Black pepper

Method

1. Fry the plantain slices in the oil over medium heat, 3 minutes a side, until the sugars caramelize into dark amber edges. Drain on paper and season with a little salt.
2. Whisk the Eggs with the milk, salt, and pepper until uniformly yellow with no ropy streaks of white.
3. Wipe the pan, melt the butter over medium-low, and pour in the Eggs. Lay the plantain slices across the surface and scatter the cheese over.
4. Cook 6–8 minutes, running a spatula around the edge and tilting to let raw egg slide underneath, until the base is set and only the very top is glossy.
5. Slide onto a plate, fold it over on itself, and let it sit 2 minutes — it finishes cooking in its own heat. Serve with strong coffee.