Classic Havana Frittata

Ingredients for Classic Havana Frittata

• 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

• 120ml double cream

• 1 teaspoon sweet paprika

• Salt and pepper to taste

• 45ml olive oil

• 2 tablespoons butter

• 1 large yellow onion, diced

How to make Classic Havana Frittata

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

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

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.

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.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.