Classic Havana Frittata
A hearty Cuban-inspired frittata featuring golden-fried plantains and potatoes, combined with eggs and onions for a delicious breakfast or brunch dish. This creamy, savory frittata is enriched with heavy cream and seasoned with sweet paprika.
Ingredients
- •1 large plantain
- •1 medium baking potato
- •2 cups canola oil
- •8 large eggs
- •½ cup heavy cream
- •1 teaspoon sweet paprika
- •1 to taste salt and pepper
- •3 tablespoons olive oil
- •2 tablespoons butter
- •1 large yellow onion
- •diced
Cooking Instructions
- 1.
1. Deep-fry the plantain and potato separately in the canola oil until golden brown.
10 min
- 2.
2. In a large bowl, whisk together the eggs and heavy cream; add the paprika, salt, and pepper.
3 min
- 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.
8 min
- 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.
5 min
- 5.
5. Place under a broiler until golden brown, 7 to 10 minutes. Serve with a simple mesclun salad (optional).
10 min
