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(Puerto Rican Beef Plantain Omelette)

3 very ripe plantains
oil for frying
1 onion, chopped
1/2 green pepper, chopped
2 cloves garlic
1/2 pound ground beef (optional)
1/4 cup tomato sauce
1 Tablespoon capers
1 Tablespoon sliced green olives (optional)
1/2 pound green beans, fresh or frozen, cut in 3-inch pieces
6 eggs
1/8 cup butter

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

In a frying pan, saute the onion, green pepper, and garlic 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.

Wash the string beans and steam till tender.

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 oven
for 10 to 15 minutes to brown the top of the pin~on. Serve with
rice and beans. Excellent for lunch.

Serves 4


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