1 In an 10-inch nonstick skillet, heat the oil over medium heat until fragrant, then add the fried plantain, raise the heat to medium-high, and cook just until warm, 2 to 3 minutes.
2 In a mixing bowl, whisk together the eggs, salt, and pepper until frothy. Pour the eggs over the plantain in the skillet, and with a spatula, keep moving the eggs from the sides to the center of the pan, and back, allowing the uncooked eggs to run under the cooked, so they can set. Cook until the omelette is set.
3 Place a plate over the skillet and quickly invert the omelette onto the plate. Add more oil to the skillet if necessary, slide the omelette back onto the skillet, uncooked-side down, and let cook for 1 to 2 minutes.
4 Invert the omelette onto a serving platter, sprinkle with the parsley, cut into wedges, and serve.
Fried Platain (Platanos Maduros Fritos) Recipe:
In a large skillet over medium heat, heat 1 inch of oil to 375 F, or until a plantain round sizzles when it touches the oil. Fry as many rounds as will fit in a single layer, until golden brown, 2 to 3 minutes for each side, turning with a slotted spoon. Drain on a paper-towel-lined platter and serve immediately. (If you are frying a large number of plantains, keep them warm in a 200 F oven until ready to serve.)
3 - Medium size, very ripe plantains (skin should be black), peeled and sliced 1/4 inch thick diagonally
3/4 cup vegetable or peanut oil for frying
* See recipe and follow for Platanos Maduros Fritos (Fried Sweet Plantains)
2 Tablespoons Pure Spanish olive oil
Salt and freshly ground black pepper to taste
1 Tablespoon Finely chopped fresh parsley for garnish