Frittata with Plantain from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela Martínez
People in Mexico automatically know when tortilla means a thin corn or flour tortilla and when it means a frittata-like omelet (as it always does in Spain). I make this one with a rich-flavored rip...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Fork
- Skillet
- Spatula
- Stove
- Plate
Ingredients
- 2 large ripe plantains, peeled and cut into ¼-inch slices
- 1 small white onion, sliced or chopped
- 4 large eggs
- 1 teaspoon salt, or to taste
- 1 cup Refried Beans with Butter or other homemade refried beans, heated
- ½ cup Mexican crema or crème fraîche
- 3 tablespoons butter
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