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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 1 |
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A tropical rendition of the classic Spanish omelet. In Spain, this is called tortilla de platano, - the Spanish word 'tortilla' refers to an egg dish rather than a flat bread like the Mexican tortilla. Recipe can easily be doubled and cooked in a large skillet. Ingredients:
2 eggs |
1/4 teaspoon salt |
1 dash sugar |
1 medium banana, ripe but firm |
1 tablespoon olive oil |
Directions:
1. Beat eggs, salt and sugar.
2. Thinly slice banana; carefully mix with eggs.
3. Heat oil in small nonstick skillet.
4. Pour in egg mixture; reduce heat.
5. Cook until bottom of tortilla has browned.
6. Invert a dinner plate over skillet and turn tortilla onto the plate.
7. Slide tortilla off plate back into skillet (cooked, brown side will be up).
8. Continue cooking until bottom is brown.
9. Slide out of skillet onto serving plate.
10. DO NOT FOLD. :).
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