epicurious5.0
Upside Down Plantain Omelet
This plantain omelet recipe calls for plantains that are ripe and sweet, preferably nearly all black. It's an easy but impressive brunch dish.
👥 2 Servings👤 Ixta Belfrage📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
- ●frying pan
- ●pan
- ●spatula
📝 Preparation Steps
1
Preheat the oven to 400°F.
2
In a large bowl, whisk together the eggs, coconut milk (see notes), ginger, garlic, lime zest, and ½ teaspoon of fine salt. Stir in the chives, cilantro, spring greens, and feta, then set aside.
large eggs6(200g) sweet, ripe cherry tomatoes, such as Datterini7 ounces
3
Peel the plantains and slice into rounds ¼ inch (¾cm) thick. You need about 11 ounces (320g) of peeled slices.
4
Place an 11-inch ovenproof, nonstick frying pan over medium-high heat and add the ghee and the oil. Once the ghee has melted, layer the plantain slices to cover the bottom of the pan, then set a timer for ⏱️ 3 minutes and cook without stirring or flipping the plantains, to create a caramelized, golden layer on the bottom of the pan. Decrease the heat, then pour in the egg mixture to evenly cover the bottom, and let fry for another ⏱️ 1 minute undisturbed. The omelet should be set around the edges but still liquid in the middle.
5
Transfer the pan to the oven and bake for 8–⏱️ 9 minutes, or until the omelet is just set on top, with a good wobble in the center. Don’t be afraid of this wobble—the omelet will set a little as it cools, but also we (or at least I) want the omelet to have a soft, oozing center! Let cool for ⏱️ 5 minutes, then use a spatula to release the sides of the omelet from the pan.
6
While the omelet is in the oven, make the salsa. Finely chop the cherry tomatoes into very small pieces. Transfer to a medium bowl, using your hands as a natural sieve so you don’t take all the liquid and seeds with you (otherwise the salsa will be quite soggy). Stir in the lime zest, lime juice, oil, and flaky salt.
7
Very finely chop the Scotch bonnet—they vary substantially in heat level, so start with a quarter of a chile, removing the seeds and pith if you prefer a milder heat. Add to the salsa, stir, and taste, then add more to taste, up to 2 finely chopped chiles.
8
Place a large plate on top of the pan, then quickly flip the whole thing over so the omelet ends up on the plate. Hopefully all the plantain pieces will end up on the omelet, but if not, just peel them from the pan and place them back on top, golden-brown side up.
9
Drizzle with a little oil and sprinkle with flaky salt. Serve with the salsa on the side, and some extra lime wedges squeezed on top. Make ahead: The salsa will keep for up to a week in the fridge.
Lime wedges, for serving(200g) sweet, ripe cherry tomatoes, such as Datterini7 ounces
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