PUERTO RICAN BEEF PLANTAIN OMELET (PINON)

3 very ripe plantains
oil for frying
1 onion; chopped
1/2 green pepper, chopped
2 cloves garlic
1/2 lb ground beef (optional)
1/4 cup tomato sauce
1 tbsp capers (optional)
1 tbsp sliced green olives (optional)
1 salt and pepper
1/2 lb green beans, fresh or frozen, cut in 3
6 eggs
salt and pepper (to taste)
1/4 cup butter, divided use
hot cooked rice and beans (optional, to serve)

Peel the plantains, cut into 2-inch thick lengthwise slices. Fry in oil till golden brown. Remove, drain, and keep warm.

In a frying pan, saute the onion, green pepper, and garlic in oil until soft but not brown.

Add the ground beef and fry at high heat for 3 minutes.

Pour in the tomato sauce and add the capers and olives, if desired. Cook 15 minutes over medium heat, stirring occasionally. Season with salt and pepper to taste.

Steam the green beans till tender.

Preheat oven to 350 degrees F.

Beat the eggs, adding salt and pepper to taste.

Butter the sides and bottom of a round casserole and melt the remaining butter in the bottom. Pour in *half* of the beaten eggs and cook over medium heat for about 1 minute or until slightly set.

Cover the eggs with one-third of the plantain slices, following with layers of half the ground meat and half the string beans. Add another layer of plantains, the remainder of the ground beef, another layer of beans, and top with plantains.

Pour the rest of the beaten eggs over the top. Cook over low heat for 15 minutes, uncovered, being careful not to let the omelette burn.

Then place in a preheated 350 degree F oven for 10 to 15 minutes to brown the top of the pinon.

Serve with rice and beans, or alone.

Servings 4
Adapted from unknown source