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4
servingsEasy
Published 2001
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 ripe plantain (yellow heavily overlaid with black). A green plantain would not be as sweet and mellow. The acidity of the cultured cream is a pleasing contrast.
I was given this recipe by Ana María Capitaine Collinot, the chef-owner (with her husband, Carlos Rubio Novales) of Los Brujo