Cuban Potatoes

I should confess that when I admitted to my host family, during my year abroad in Madrid, that one of my favorite dishes from home was tortilla de plátanos maduros (fried ripe plantain omelette), I thought they might ask me to leave…the country.  I don’t think they would have been so shocked if they knew that for Cubans, plantains are as ubiquitous as the potatoes they put in their own tortilla de patatas.

Plantains are perfect for tropical climates because unlike most fruits, they’re rarely too ripe.  To make maduros, they can be anywhere between deep-yellow-with-dark-brown-spots ripe to should-I-really-be-eating-this black.  They’re also almost impossible to burn because they still taste great with crispy black edges.  The tortilla can be prepared a la francesa (a folded omelette with filling) or a la espanola (frittata-like), a distinction I point out only because it made me feel quite sophisticated as a child when I knew my last minute lunch was in the french style.  I made it that way last night because I wanted to try the omelette technique I’d read about here that clearly explains how to fold and flip one, but also because I like it best a little runny.

Tortilla de Plátanos Maduros/Fried Ripe Plantain Omelette
1 large, ripe plantain cut into diagonal slices
1/4 cup canola oil

3 large eggs
1/2 tablespoon canola oil
1/2 tablespoon butter
1 pinch of salt

Heat a 1/4 cup of oil in a heavy medium sized over medium-high heat.  Add the plantains and cook about until a deep amber with black edges on both sides.  Remove from skillet and drain on paper towels.  Set aside.

Lightly beat the eggs and salt.  Heat a dry skillet over medium heat and add the remaining canola oil and butter.  Lower the heat and swirl the eggs in the pan till they begin to set.  Add the plantains the center and fold  or flip as directed here.  Season to taste and serve immediately.