International » Sweet Plantain & Potato Omelette
John Verlinden, personal chef/party planner of Mucho Gusto, demonstrates a sweet and savory appetizer, breakfast or brunch omelette made with ripe plantains, Yukon Gold potatoes and large fresh eggs. John takes the healthier approach of oven-baking the potatoes and plantains instead of frying, before assembling the omelette. Eat immediately, or make it ahead, slice and serve cold.
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