I love to eat. But damn I need a break!
I know I’ve been away from both writing and vising your blog, but I’m so glad to finally be back in HOTlanta and into the regular order of biz! After 3 weeks of a great vacation in Mexico, mixed in with R & R with my closest friends and a week-long cookbook photo shoot in DC, I’m back on the the super grind. I suppose I’m a little tired tho. Even to cook. And after all the food I tested and ate at home, I’m on a cleansing mission for the next 7 days or so.
And because this month I have a crazy amount of private, in-home dinner gigs (like a cooking lesson for a bachelorette party of 10!) and Hispanic Heritage Month activities, I’ve decided to take it easy in my own kitchen. Especially since I bought some new pumps to sport to at least 3 of the private dinners! I need to my feet to very relaxed beforehand!
This means I’m going into my archives from last month and sharing something I love. It’s beautiful, yet unexpected. A bit labor intensive but worth every hand whisk turned. It’s one of those dishes you’ll love to have just because you can boast about making something different.
I hadn’t made or eaten this fluffy plantain omelette in a long time, too long if you ask me, but I was inspired by some ripened platanos Donald over at Mr. Orph’s Kitchen had last time I was there. I haven’t blogged about my 2nd visit with Don (and there’s been a delicious 3rd), but I ended up spending the night and staying for breakfast. He was in charge of the swine and potatoes I didn’t eat, and I was responsible for the omelette! And I made a chunky heirloom tomato sauce to top the omelette for the Americanos. I like it all by itself.
It may sound a bit weird to some of you, but I promise you’ve never had anything like this! If you love sweet plantain, you’ll make this for breakfast this weekend! The sweetness of the plantain coupled with the airiness of the eggs is a combination to drop your yaw over! It’s like having chocolate and pretzels. Or chocolate and cotton candy! Ladies, or when your man pulls your hair back and kisses you softly!
Ugh, you get the picture!
In vintage “B” manner, I made myself welcome to his fridge and snooped around until I found the perfect cheese to melt into the tortilla (In Spanish we call omelettes tortillas; not to be confused the Mexican flour or corn tortilla). Traditionally, we don’t add cheese to this tortilla. Well, not at my mom’s house anyway, which is how I grew up eating this lovely goodness (sans cheese, garlic and secret ingredient*).
I found smoked mozzarella and asiago and went for it. I also took some garlic (1/3 of the Cuban cuisine trinity) and lightly browned it in mantequilla. Because I was in someone else’s kitchen at 8 am, and wanted to leave him and his wife with the “wow” factor, I added a secret ingredient I knew would go well with the sweet plantain and eggs. You’ll have to read the recipe to find out!
Unlike traditional American omelettes, Spanish ones are very thick, kind of dry, and cut into triangle pie pieces. On my last trip to Spain (on a singing gig covering Cotton Club originals), omelettes were something I grew to love more and more during the two week visit. They are served in every single corner post you come across! It’s just what they do. Believe Anthony Bourdain when he says we’ll never get it. Food is a way of life for the Spanish (he’ll say the same about Cuba if he ever goes).
Anyway, I think Don was too shy to admit he was a bit confused and not confident what I was making in his cocina was going to be worth devouring. I kind of kept the process quiet, while prancing around finding my ingredients and utensils. But when it was all said and done, we snapped a few shots, I blessed my food and the omelette was cut in four.
What did Don say? Well, utter silence for about 35 seconds for starters. And the ensuing “wow” I was looking for!! For him (and even myself on a smaller scale), it was a completely unexpected way of starting our hot as hell Sunday.
Two days later, I cooked the same omelette with the same cheeses and secret ingredient at home. All for myself. And I was very happy not to share this time!
I invite you to make this omelette and tell me what you think! This WILL BE making it to my Desayuno cookbook I’m toying with!
Please bear with me as I play catch up and visit your blog! This month is out of control busy but blogging will be my sane refuge for the next 6 weeks! For next time, I’ll have Part II of my super relaxing trip to Vallarta, Mexico which will include some goody give-aways!
CALL COOK BOOK RECIPE TESTERS!
CALLING ALL HOME COOKS!! Some of you may know I’m working on my 1st cookbook! I am looking for recipe testers and tasters! If you are interested in being part of testing original and traditional Cuban and Fusion recipes, I’d love to have your help! Please send me an email and tell me how many recipes you are willing and equipped to prepare! After receiving it, I will respond with all details and pertinent information! Those who participate the whole way through will get a singed copy once it’s published!!!
Thanks SOOOO much in advance and happy Cuban eating!
SWEET PLANTAIN OMELETTE, SPANISH STYLE
- 12 eggs
- 1/2 cup smoked mozzarella, sliced thinly
- 1/2 cup asiago, sliced thinly
- 2 ripe plantains, sliced diagonally or cut into smaller pieces
- 1 tsp. fresh nutmeg*
- 3 garlic cloves, mashed & diced
- butter for browning
- canola oil or butter for cooking
- pinch of salt (asiago provides salt, so be conservative)
In large bowl, crack and beat eggs until you get a good foam. Add cheese, nutmeg and salt. Set aside. In small saucepan, brown garlic. Set aside. In medium saucepan, cook plantain on both sides, until medium golden brown. Drain excess oil on paper towel. Let cool. Cut into smaller pieces, if desired. Add cheeses, plantain and garlic to egg mixture. Gently whisk all together. Using a quarter size amount of canola oil or butter, coat large sauce pan. Add mixture and cook on medium heat on one side for about 5-6 minutes. Gently flip over and cook for another 5-6 minutes or until egg is thoroughly cooked through. If you are unable to flip the omelette over, place omelette on oven-safe pan/skillet. Finish cooking in oven on 350°F for about 10 minutes or until you know egg is thoroughly cooked, or golden. Remove from oven and invert onto serving plate. The result will be more souffle style and a bit thicker.
Yields 4 hearty servings.