Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Ham | 100g cooked | 145 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Salt | 1 tsp (6g) | 0 |
| Plantain | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 ripe (not overripe) plantains, sliced thinly
- 1 diced onion
- 1/2 cup diced ham or cooking ham
- 6 eggs, beaten, with salt added to your taste
- 1/2 cup sausage or Spanish sausage, shredded
- 1/3 cup sweet peas
- frying oil
Directions
Sautée the plantain slices in very hot frying oil. Use enough oil to cover the slices.
Remove the plantain slices when they are golden and soak off the excess oil.
Sautée your choice of ham and sausages lightly, remove and add to the plantains.
Add the sweet peas and the beaten eggs.
Use an omelet frying pan if possible. Add 1/3 cup frying oil. Place the ingredients in the pan and cook over medium heat for several minutes. The sweet smell of the frying plantains will be replaced by a typical omelet smell when the mixture is ready to be turned over. Do so carefully. Let cook for another two to three minutes. Serve immediately.
Category:Puerto Rican Recipes
Category:Puerto Rican Snacks