Page 6 - Kaitlyn's Cookbook

Instruction

1. In a large skillet, heat the oil over medium high and add all the
plantain chunks in a single layer. Fry for 3 to 4 minutes, flipping with
a heat-safe spatula halfway through, until they are a bright yellow
color all around. Remove them from the pan and transfer to a
paper-towel-lined plate (or a wire rack placed over a sheet pan) to
absorb some of the excess oil. Turn off the heat, leaving the
remaining frying oil and skillet on the stove.
2. Use a wooden pestle (or the flat bottom of a glass or small bowl) to
smash the plantains flat, about ½ inch thick.
3. Reheat the oil over medium and fry the plantains until golden
brown, about 1 to 2 minutes per side. Remove from the pan, turn off
the heat, and transfer to a plate lined with fresh paper towels (or the
same wire rack). Immediately season the tops of each fried plantain
with salt. Let them cool for a couple of minutes, then chop each
plantain slice into 4 to 5 small pieces (it’s okay if they are uneven).
4. Drain the oil from the pan into a heat-safe vessel (once cool, you can
discard it in the trash or save it to use for another fried dish). Add
the butter to the pan and melt over medium heat. Add the scallions
and season with salt and pepper. Stir with a wooden spoon and let
cook until the scallions are tender, about 3 to 5 minutes.
5. Return the fried plantain pieces to the pan and mix constantly for
about 2 minutes.
6. Add the whisked eggs to the pan and reduce the heat to low.
Continue mixing until everything is incorporated and the eggs are
not quite cooked through, about 1 to 2 minutes.
7. Add the cheese and mix until it is melted. Turn off the heat and let
the mixture rest for 2 to 3 minutes. Divide between 2 plates or
bowls, top with cilantro, and serve hot with a cup of coffee.

Ingredients

1 cup vegetable oil
2 large (about 1½ pounds) green plantains, peeled and chopped
into 1-inch chunks (about 2½ cups) Kosher salt
2 tablespoons unsalted butter, plus additional as desired
2 large scallions, thinly sliced Freshly ground black pepper
4 large eggs, whisked
1 cup crumbled or shredded queso fresco (or full-fat mozzarella)
2 tablespoons chopped fresh cilantro

Prepare Time Cook Time

15 Minutes 25 Minutes

Weekly Reunion Recipes | 6