Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz All-purpose flour

  2. 3 oz 85g Powdered milk

  3. 1 teaspoon 5ml Salt

  4. 1 1/2 tablespoons 22ml Baking powder

  5. 4 oz 113g Solid vegetable shortening

  6. 1 cup 237ml Ice water

  7. Olive oil - for frying, plus

  8. 4 tablespoons 60ml Olive oil

  9. 9 Eggs

  10. Salt - to taste

  11. Freshly-ground black pepper - to taste

  12. 2 Ripe plantains (medium)

  13. 3 Spanish onions - sliced (large)

  14. 2 Red peppers - roasted, sliced

  15. 1/2 teaspoon 2 1/2ml Crushed garlic

  16. 1 teaspoon 5ml Chopped cilantro

Instructions Jump to Ingredients ↑

  1. 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 rest for 1 hour.

  2. 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.

  3. 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.

  4. Whisk the eggs in a small bowl with a sprinkle each of salt and pepper.

  5. Cut plantains on a bias and fry in very hot oil until golden on both sides, then remove from oil and set aside.

  6. 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.

  7. 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.

  8. Cut omelet into 4 equal quarters and serve on top of pepper sauce with the fried bread.

  9. Recipe courtesy Alex Garcia This recipe yields 4 servings.

  10. Description:

  11. "{Tortilla De Maduros Con Pan Frito Y Salsa Criolla}"


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