The sweetness of the plantains compliments the tartness of the green olives and capers. Green beans and ground beef in this oven-baked omelette make it a meal hearty enough for dinner.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
- 3 very ripe plantains
- Oil for frying
- 1 onion, chopped
- 1/2 green pepper, chopped
- 2 cloves garlic
- 1/2 pound ground beef
- 1/4 cup tomato sauce
- 1 Tablespoon capers
- 1 Tablespoon sliced green olives (optional)
- Salt and pepper
- 1/2 pound green beans, fresh or frozen, cut in 3-inch pieces
- 6 eggs
- 1/4 cup butter
Peel the plantains, cut into 2-inch thick lengthwise slices, and fry in oil till golden brown. Remove, drain, and keep warm.
In a frying pan, saute the onion, green pepper, and garlic until soft but not brown. Add theground beef and fry at high heat for 3 minutes. Pour in the tomato sauce and add the capersand olives, if desired. Cook 15 minutes over medium heat, stirring occasionally. Season with salt and pepper to taste.
Wash the string beans and steam till tender.
Beat the eggs, adding salt and pepper to taste. Butter the sides and bottom of a round casserole and melt the remaining butter in the bottom.
Pour in half of the beaten eggs and cook over medium heat for about 1 minute or until slightly set. Cover the eggs with one-third of the plantain slices, following with layers of half the ground meat and half the string beans. Add another layer of plantains, the remainder of the ground beef, another layer of beans, and top with plantains. Pour the rest of the beaten eggs over the top.
Cook over low heat for 15 minutes, uncovered, being careful not to let the omelette burn. Then place in a preheated 350-degree F oven for 10 to 15 minutes to brown the top. Serve with rice and beans. Excellent for lunch.
Yield: 4 servings
Recipe Source: The Total Banana by Alex Abella (Harcourt-Brace)