Tortilla de Verde (Green Plantain Omelette)

Shopping list

• 3 piece green plantains — peeled

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• 3 tbsp vegetable oil — plus extra for frying

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• 1 piece onion — finely chopped

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• 1 piece red pepper — finely diced

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• 2 clove garlic — minced

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• 3 piece eggs — beaten

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• 80 g mature cheddar cheese — grated

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• 3 tbsp fresh coriander — chopped

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• 0.5 tsp ground cumin

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Step by step

1. 1

   Chop the peeled plantains into chunks. Boil in salted water for 15– 20 minutes until very soft. Drain well and mash until smooth.

2. 2

   Heat 1 tablespoon of oil in a frying pan. Sauté the onion, red pepper and garlic for 5 minutes until softened. Let cool slightly.

3. 3

   In a large bowl, combine the mashed plantain, beaten eggs, sautéed vegetables, grated cheese, coriander and cumin. Season generously with salt and black pepper. Mix thoroughly.

4. 4

   Heat 2 tablespoons of oil in a large non-stick frying pan over medium heat.

5. 5

   Spoon portions of the plantain mixture into the pan (about 3–4 omelettes per batch), flattening each into a round cake about 1 cm thick.

6. 6

   Fry for 4– 5 minutes on each side until golden brown and crisp on the outside, and cooked through in the centre.

7. 7

   Drain on kitchen paper and keep warm. Repeat with the remaining mixture, adding more oil as needed.

8. 8

   Serve hot, with sour cream or a fresh tomato salsa if desired.