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!
- 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.
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!
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Tostones, Maduros, Platano & Other Things!
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Mi nombre es Brenda. My friends call me B. And Bren is my stage and pen-name. I’m a single gal living alone in Atlanta for the time being. I’m a soulful chick. I have a passion for all things food. I sing and song-write on the side, but cooking is what pays my bills! I like to say I’m a pretty darn cook! I was raised in a very traditional Latin home, which meant everything happened(s) in the kitchen, literally! story-telling, crying, partying, fighting...oh yeah and cooking!
September 4th, 2008 at 7:07 am
Take note of the picture with the bacon and homefries, that was my plate.
Talk about good eats. The wow factor was there, no doubt. Apparently, you’ve gotten better flipping that thing.
September 4th, 2008 at 11:56 am
This looks wonderful. I haven’t cooked much with plantains, but I’ve enjoyed them when other people have cooked them for me.
September 4th, 2008 at 1:47 pm
Never cooked with plantains before. This omelette looks so appealing and tasty.
September 4th, 2008 at 2:14 pm
If that’s how the Spanish like their food, I should probably move there :) That’s a serious omellete. I like the plantains and both cheeses, it’s hearty but light at the same time.
September 4th, 2008 at 2:19 pm
Donald ur right! YOU ate all that swine… it sure smelled good! And yes, the one I made at your house was way big to try and flip. It made sense to finish in the oven. Can’t wait to do it again!
Fearless Kitchen: you have to use them more! they are soo darn good, I swear!
Helene: You MUST try plantains!!!!
Adam: Yup!! That’s how they eat but I grew up eating this omelette all the time as a child. And even now, we pair it with dinner sometimes! You just can’t go wrong with it!
September 4th, 2008 at 3:26 pm
That looks wonderful B. Nutmeg would surely make it something special. And now I know that tortilla is an omelette in Spanish cooking. How cool.
Get some rest woman!
September 4th, 2008 at 4:44 pm
You cook in pumps! Only you. I love plantains. I would never have thought of this, nor adding tomatoes on top. I will have to give this whirl. Interesting use of nutmeg.
September 5th, 2008 at 9:17 pm
I love Spanish tortillas and plantains - this looks amazing! I’ll send you an e-mail on the testing…
September 7th, 2008 at 11:44 am
That looks great, I like the salsa too. Been meaning to make a Spanish Tortilla, thanks for the inspiration.
Lori Lynn
BTW - I watched your Emeril video, the two of you are a natural together. Very cute. That pork dish looked awesome, have you made it again?
September 8th, 2008 at 10:34 am
Great desayuno food!
September 8th, 2008 at 2:39 pm
Girl - I love the new home page of the site. Awesome! Can I tell you, the Spanish Style Plaintain Omellette was a hit! Delicioso! Keep sharing those delicious recipes.
September 8th, 2008 at 3:42 pm
oh this looks SO delicious.. I’m going to have to try this one very soon. Sure hope I can find plantains around here.. Also… if you need taste testers.. sign me up!! Oh, I suppose I could test cook too.. but eating the results of your recipes is so much more fun!! Good luck!
September 8th, 2008 at 3:55 pm
Mmmm. I love platanos, but I haven’t had them with eggs before. That plate looks absolutely delicious and I can’t wait to try that dish (hint, hint)!
September 8th, 2008 at 5:36 pm
I made this for breakfast Sunday and everybody loved them! Those tilapias are so good, too.
Hey, also, I had a great idea for a shoot and it’s fairly simple. I was actually inspired by LL Cool J, LOL. We need to talk later.
September 9th, 2008 at 12:59 am
Good luck on the cookbook, that’s really awesome, I hope to create a peanut butter boy cookbook someday! Hey, if you add some peanut butter to the omelet you’d have nearly the same thing as my peanut butter banana omelet!
September 9th, 2008 at 3:12 am
Luis: Really?? You made it!? How great. I’m glad your guests loved it!
Kevin: You’re so inventive! I’ll take a look!
Lisa: Thanks for the watching the vid! Yeah I made the dish for my viewing party, tho I turned the pork into skewers! And yes, make the omelette and tell me what you think! Hop you come back!
Melissa: Rest?! Yeah okay! Glad you learned the word for omelette en Espanol! Use it
Thanks to everyone else for your comments!
September 9th, 2008 at 3:40 am
This combo is something It would have never crossed my mind… Una tortilla con plátanos!!!! Amazing! For me, platanos are always eaten as a dessert. But I must admitt it looks very seducing
September 9th, 2008 at 7:34 am
Thanks so much for stopping by my site! Your omelette looks divine! It looks like the kind of breakfast that could keep me going all morning.
September 9th, 2008 at 8:12 am
I’ve only had tortilla with potato, but imagine this must be fabulous.
September 9th, 2008 at 10:04 am
I love the idea of cooking with plantains but for some reason I never do. This recipe just may change that!
September 9th, 2008 at 4:05 pm
This might be on my plate sunday am.. but with egg whites instead i have to keep my athletic figure.
September 9th, 2008 at 4:23 pm
Thanks, B!
I’m excited about this recipe as I have a friend in Brooklyn who looooovves plantains. I am going to bless her with this wonderful recipe!
September 9th, 2008 at 5:56 pm
A plantain omelette… Sounds interesting & DELICIOUS!
;D
September 9th, 2008 at 6:03 pm
SICK!!! What a great combo. Mom Dukes used to hook up the scrambled eggs with the plantains. The Omelette thing is that new flava. Yo, you hit them head with that one.
September 9th, 2008 at 7:02 pm
Hi Bren,
Sorry for not visiting recently but many things is happening in my life, hardly ever check now blogs during the week… I’m starting new website with gifts… and also started going to the gym (4 times a week) so I’m a little exhausted recently….
Your omelette sounds delicious… I would love to try it but I never heard of asiago
Talking about the cookbook, I would love to help you out with testing…
Hugs, M.
September 9th, 2008 at 7:44 pm
I tried to send you an e-mail about helping you with recipe testing….but my e-mail program didn’t like your e-mail program.
If you still need people, let me know.
September 10th, 2008 at 10:17 pm
This certainly is different and you bet I will be trying it. I love plantains - green and ripe!
September 11th, 2008 at 5:00 am
I love plantians, never had them like this before though!
September 11th, 2008 at 11:33 am
GHEEZ!!!!!!!!!!!!!!! This looks AMAZING!!!!!!!!!!!!!!!!!!!!! I have got to have this Omlette!!!
September 12th, 2008 at 3:07 pm
B making plantain omelettes in pumps. That’s hot!
–Marc
September 21st, 2008 at 12:01 pm
That omelet looks delicious! I love plantains!
Cheers,
Rosa
October 3rd, 2008 at 11:35 pm
Recipebypic: Seducing for sure. I like to call it sexy tortilla.
Lifelightlysalted: this is surely divine. you’ll be happy all day.
Chou: this is fabulous for sure!
Nofearentertaining: Girl please please try it. I promise you’ll love it.
With a C: do it tracker!
Sheena: Have you made it yet?!?!
howtoeatacupcake: You’ll love it!
Dullah: you know you loved it! thanks for always eating my food!
Margot: I fully understand! no apologies needed here! Never heard of asiago?! I should send you some. It’s a really salty and sharp cheese and so so good!
Cynthia: plantains are the best thing eva!
Peabody: You so won’t be disappointed!
Stylistocrat by R & R: make Moni make it for you bro!
Chefectomy: thank you baby! I think so too
Rosa: Yum for sure.
October 12th, 2008 at 12:52 am
OMG this looks totally delish!!!! I need to make this soon! You are gifted, girl!!!!!
October 13th, 2008 at 11:27 pm
Thanks Soul Chocolate! Love the name by the way!
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