Yellow Plantain, Spanish Chorizo & Cilantro Frittata

What you need:

• 8 eggs, better if they are free-range or organic
• 2 tbsp. extra virgin olive oil
• 1/2 large yellow plantain, peeled, medium diced, fried
• 1/2 red onion, medium diced
• 1 small Spanish chorizo (1 oz.)
• 1/4 tsp. Spanish pimentón (sweet paprika)
• 3 tbsp. milk
• 1/4 cup of fresh cilantro

What you have to do:

1. Preheat oven to low or medium heat in broil.
2. In a deep container, beat the eggs, add salt and pepper, then milk and set aside.
3. Using an iron skillet or an oven-proof anti-stick skillet, add the oil and sauté the onions over high heat for 2-3 minutes.
4. Add the chorizo, the paprika and sauté for 1-2 minutes.
5. Add the plantains and gently start pouring the eggs. Move with a rubber or wooden spatula, add the cilantro, lower the temperature to medium low and cook for 7-8 minutes.
6. Then transfer the pan to the oven and cook for 2-4 minutes, until it is lightly browned and fluffy, it should be a little moist, not dry.

Garnish with cream cheese or fresh labneh and serve with fresh baguette.