Plantain and Potato Frittata
Ingredients
- 3 russet/Irish potato (peeled and diced)
- 12 eggs (cracked, whisked, and seasoned)
- 2 Ripe plantains
- 1 Pound ground beef (seasoned and form small balls)
- Vegetable oil (for frying)
- 1 big onion (chopped)
- 3 green onions (chopped)
- 2 Roma tomatoes (diced)
- 2 cloves garlic (minced)
- 1 Teaspoon ginger
- 1 Tablespoon red pepper flakes (adjust to your preference)
- Seasoning powder/cube (optional)
- Salt and pepper to taste
Instructions
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Preheat the oven to 400 degrees F. Chop all the vegetables; onions, tomato, potato (make sure it is not too big), soak the potatoes, and set aside.
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Cut the tips of the plantains and slice to your desired shapes, I did mine round. You can decide to fry the plantains, air fry, or bake. I fried mine. If you’re frying; heat oil in an oven proof pan and fry the plantains on both side until golden brown. Remove onto a plate and set aside.
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In the same pan (oven-proof pan) with about 2-3 tablespoons oil, making sure the oil coat all the edges of the pan. Saute the onion for a few minutes, add tomatoes, green onion, ginger, and garlic, and cook for a couple of minutes.
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Add the soaked diced potatoes (make sure they're small) and combine, season the ground beef with salt and pepper, if you desire to use seasoning powder/cube, add some and gently mix. Form small balls then add to the potatoes mixture and cook for 2-3 minutes.
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Whisk the eggs in a bowl, season with red pepper flake, salt, and black pepper. Add the seasoned eggs to the potato mixture on low heat.
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Layer the fried plantains over the mixture. Place the pan in the preheated oven and cook until fully cooked. When you press the top with a spatula, and it is firm no egg leaks that means it is cooked.
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Leave for about 5-10 minutes before slicing.
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Serve and enjoy!