Prevent your screen from going dark
Makes 1 serving, or 2 smaller ones 1x
Time 3 weeks, plus 10 minutes
1. Buy the plantain and wait until it’s black. Cut it crosswise into 3, then make a vertical slit along the length of each section. It should peel easily. If it doesn’t, pare. Cut into coins no more than 1/4-inch thick, though not much less.
2. Put the oil in a small nonstick skillet (just big enough to accommodate the plantains is about right) and turn the heat to medium-low. Cook the plantains, turning once or twice, until a beautiful brown; it won’t take long. Sprinkle them with salt, pepper, and chile. Meanwhile, beat the eggs, also with a little seasoning.
3. Pour the eggs over the plantains and cook, tilting the pan and using a spatula to lift the cooked sides of the omelet so the uncooked egg travels to the edges of the pan and cooks. When there is only a little uncooked egg left in the center, fold onto a plate. The omelet will finish cooking (and not become overcooked) from its residual heat. A little squeeze of lime is even better.