Directions

1. 1

   Rinse the plantains and potatoes under cool water. Peel away the skin and cut into uniform strips or wedges about 1/4 inch thick. Place the cut plantains and potatoes in a bowl, season generously with salt, toss well to coat, and let sit for 5 minutes.

2. 2

   Heat vegetable oil in a large, heavy pot or deep skillet to 350°F (175°C). Working in batches to avoid overcrowding, carefully add the salted plantain strips and fry for 5–7 minutes, stirring occasionally, until golden brown and tender. Transfer to a paper-towel-lined plate to drain. Repeat with the potato pieces, frying for 8–10 minutes until golden and cooked through.

3. 3

   While the potatoes and plantains fry, prepare the egg mixture. Crack the eggs into a small bowl and whisk together with a pinch of salt until well combined. Dice the onion, tomato, and hot peppers and set aside in separate piles.

4. 4

   Heat a medium skillet over medium heat and add 1 tablespoon of oil. Once hot, add the diced onion and cook for 1 minute until softened. Stir in the tomato and hot peppers, cooking for another minute until fragrant.

5. 5

   Pour the whisked eggs into the skillet and let them sit undisturbed for 30 seconds. Using a spatula, gently push the eggs from the edges toward the center, allowing uncooked egg to flow to the pan's edges. Continue cooking, stirring occasionally, until the eggs reach 160°F internal temperature and are fully set but still slightly moist, about 3–4 minutes total. Remove from heat.

6. 6

   Arrange the fried plantains and potatoes on a serving plate and top with the scrambled egg mixture. Serve hot and enjoy.