Sweet Plantain & Potato Omelette

Serves 8


  • 4 large, ripe plantains
  • 2 medium Yukon Gold potatoes, washed & cut into fries (skins can stay on)
  • 2 tbsp olive oil, divided
  • salt to taste
  • pepper to taste
  • 2 tbsp butter
  • ¼ cup diced green bell pepper
  • ½ cup chopped onion
  • 10 large eggs


  1. Preheat oven to 375º 
  2. Remove skins easily from plantains by cutting off the tops and bottoms. Score the skins with a paring knife, then loosen with your fingers. Cut into diagonal slices
  3. Toss potatoes in 1 tbsp olive oil. Season with salt, and arrange in a single layer on one of the sheet trays. Repeat with plantains and arrange on a separate sheet tray
  4. Place in the oven (stagger sheet trays if they don’t fit on the same shelf), and bake 10 minutes. Flip plantains and potatoes, bake an additional 10 minutes. Remove from oven and set aside
  5. Melt the butter in a large, non-stick frying pan over medium heat. Add the onion and green pepper and sweat until the onions are translucent and soft, about 3-4 minutes. Meanwhile, lightly beat the eggs
  6. Arrange plantains and potatoes atop the onions and peppers and stir to combine. Add the eggs to cover the vegetables, and ensure that all ingredients are spread throughout the omelette
  7. Reduce heat to low and continue cooking very slowly for about five minutes until the egg mixture just begins to set
  8. Place a flat lid or plate over the frying pan, remove the pan from the heat and invert the omelette onto the lid.  Gently slide the omelette back into the pan and return it to the heat for about 5 additional minutes to cook the other side
  9. When the tortilla is firm and done, place the platter on which the omelette is to be served over the pan, and invert as before
  10. Cut into wedges and serve