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Ripe Plantain Frittata (Tortilla de Plátano Maduro)

Tortilla De Plátano Maduro

Tortilla de Plátano Maduro (Ripe Plantain Frittata)

Erica Dinho

4.89 from 9 votes
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Ingredients

  • 3 very ripe plantains peeled and diced
  • 2 tablespoons vegetable oil
  • 6 large eggs
  • 1 tablespoon sugar
  • 3 tablespoons honey
  • 2 cups grated queso fresco or queso blanco plus more for garnish

Instructions

  • Preheat the oven to 350°F (175°C).
  • In a nonstick skillet over medium heat, warm the vegetable oil. Add the diced ripe plantains and cook, stirring occasionally, until soft and lightly caramelized, about 5–6 minutes. Remove the plantains to a plate.
  • In a large bowl, whisk together the eggs, sugar, and most of the grated cheese until well combined.
  • Arrange the cooked plantains in a baking pan or ovenproof dish. Pour the egg and cheese mixture over the plantains, spreading evenly.
  • Bake until the top is golden and the eggs are set, about 10–12 minutes. Remove from the oven.
  • Drizzle the honey over the warm tortilla and sprinkle the remaining grated cheese on top. Serve warm.

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Tortilla de Plátano Maduro

This Tortilla de Plátano Maduro, a classic from the Caldas region of Colombia, is simple to prepare and makes a lovely brunch dish. The sweet, caramelized ripe plantains pair beautifully with the creamy cheese and a touch of honey, making it delicious alongside a steaming pot of coffee or hot chocolate.

Buen provecho!