Classic Havana frittata (Cuban)

A beautiful recipe for a quick meal, this frittata enfolds fried onions, potato and banana slices in its creamy, velvety layers. Try it whenever you have plantains on hand, for a taste of authentic Cuba. 

This is the kind of dish you probably can't obtain in a Cuban themed restaurant, and it's closer to what people actually cook in their homes down in that gorgeous island. The good news is that it's also super-easy to make, so you don't need to spend half a day and set fire to your kitchen just to get a Cuban-flavored fix. 

Recipe source: Epicurious. 

Last year: nothing.
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Three years ago: nothing.
Four years ago: Kumquat vodka (vegan).
Five years ago: Tuna parsley fritters with mustard Bechamel sauce.
Six years ago: Tortellini and vegetable souffle.
Seven years ago: Sprinkle butter cookies (Italian).
Eight years ago: Chicken with cream and mushrooms, Singapore noodles with chicken and Mexican-style scrambled eggs.

Ingredients (serves 2-4):

• 1 large ripe plantain, cut into 1/2-inch cubes
• 1 medium baking potato, peeled and cut into 1/2-inch cubes (I used 3 small new potatoes, sliced)
• 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 onion, sliced
• a few chives (optional)

Fry the plantain and the potato separately, in canola oil, until golden brown. Start with the plantains:

Follow up with the potato:

Next, fry the onion:

Beat the eggs and add the rest of the ingredients to them. Mix well.

Heat more oil in a small-to-medium frying pan and pour the liquid frittata mix in it. Fry it gently, for about 5 minutes.

Next, place it under a broiler for about 7 minutes, so the top also gets cooked. It's done, slice and dig in!