Side Pannel
Puerto Rican Beef Plantain Omelette (Pinon)
Puerto Rican Beef Plantain Omelette (Pinon)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Eggs
Ingredients List
- 3 Plantains -- very ripe
- Oil -- for frying
- 1 Onion -- chopped
- 1/2 Green bell pepper --
- Chopped
- 2 Cloves garlic
- 1/2 lb Ground beef
- 1/4 c Tomato sauce
- 1 tb Capers
- 1 tb Green olives -- sliced
- Salt and pepper
- 1/2 lb Green beans -- cut in 3-inch
- Pieces
- 6 Eggs
- 1/4 c Butter
Directions
Plantains are good sliced and sauteed. They're also good substituted into
any recipe that uses cooked bananas. Many caribbean recipes that call for
banana originally called for plantain, but the recipe-writer thought you
wouldn't have access to plantain.
The recipe is a little heavy in the fat department, so I usually leave out
the meat, and skimp on the oil and butter. (I don't know how authentic the
veggie version is!) Also, the author wants us to boil the beans to death. I
have taken the liberty of changing that in the body of the recipe.
Use fresh or frozen green beans.
Peel the plantains, cut into 2-inch thick legthwise 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 the ground beef and fry at high heat for 3 minutes. Pour in
the tomato sauce and add the capers and 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 oven for 10 to 15
minutes to brown the top of the pin~on. Serve with rice and beans.
Excellent for lunch.
Serves 4
any recipe that uses cooked bananas. Many caribbean recipes that call for
banana originally called for plantain, but the recipe-writer thought you
wouldn't have access to plantain.
The recipe is a little heavy in the fat department, so I usually leave out
the meat, and skimp on the oil and butter. (I don't know how authentic the
veggie version is!) Also, the author wants us to boil the beans to death. I
have taken the liberty of changing that in the body of the recipe.
Use fresh or frozen green beans.
Peel the plantains, cut into 2-inch thick legthwise 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 the ground beef and fry at high heat for 3 minutes. Pour in
the tomato sauce and add the capers and 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 oven for 10 to 15
minutes to brown the top of the pin~on. Serve with rice and beans.
Excellent for lunch.
Serves 4
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