Ingredients

Makes 6 to 8 servings

　　1 large ripe plantain, cut into 1/2-inch cubes

　　1 medium baking potato, peeled and cut into 1/2-inch cubes

　　Canola oil

　　8 large eggs

　　1/2 cup heavy cream

　　1 teaspoon sweet paprika

　　Salt and pepper to taste

　　3 tablespoons olive oil

　　2 tablespoons butter

　　1 large yellow onion, diced

　　

Step 1

1. Deep-fry the plantain and potato separately in the canola oil until golden brown.

　　

Step 2

2. In a large bowl, whisk together the eggs and heavy cream; add the paprika, salt, and pepper.

　　

Step 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.

　　

Step 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.

　　

Step 5

5. Place under a broiler until golden brown, 7 to 10 minutes. Serve with a simple mesclun salad (optional).