Classic Havana FrittataKeith King
Recipe information
Yield
Makes 6 to 8 servings
Ingredients
1 large ripe plantain, cut into 1/2-inch cubes
1 medium baking potato, peeled and cut into 1/2-inch cubes
Canola oil
8 large eggs
1/2 cup heavy cream
1 teaspoon sweet paprika
Salt and pepper to taste
3 tablespoons olive oil
2 tablespoons butter
1 large yellow onion, diced
Preparation
Step 1
1. Deep-fry the plantain and potato separately in the canola oil until golden brown.
Step 2
2. In a large bowl, whisk together the eggs and heavy cream; add the paprika, salt, and pepper.
Step 3
3. Place the olive oil and butter in a 10-inch sauté pan with an ovenproof handle over medium-high heat. When the butter has melted, add the onion and sauté until brown.
Step 4
4. Add the plantain and potato to the egg mixture, then pour it into the pan. Cook for 5 minutes, scraping the pan regularly so the bottom sets.
Step 5
5. Place under a broiler until golden brown, 7 to 10 minutes. Serve with a simple mesclun salad (optional).
