The Recipe – Dish covered at the Little Havana Food Tour
- salt and freshly ground black pepper to taste
- 2 tablespoons pure Spanish olive oil
- 1 tablespoon finely chopped fresh parsley for garnish
- 6 large eggs
- 2 yellow bananas but in chunks 1 inch thick and pan fried
- In an 10-inch nonstick skillet, heat the oil over medium heat until fragrant, then add the fried plantain, raise the heat to medium-high, and cook just until warm, 2 to 3 minutes.
- In a mixing bowl, whisk together the eggs, salt, and pepper until frothy. Pour the eggs over the plantain in the skillet, and with a spatula, keep moving the eggs from the sides to the center of the pan, and back, allowing the uncooked eggs to run under the cooked, so they can set. Cook until the omelette is set.
- Place a plate over the skillet and quickly invert the omelette onto the plate. Add more oil to the skillet if necessary, slide the omelette back onto the skillet, uncooked-side down, and let cook for 1 to 2 minutes.
- Invert the omelette onto a serving platter, sprinkle with the parsley for decoration, cut into wedges, and serve.