Directions

1. 1

   Rinse the plantains and potatoes under cold running water. Peel both carefully and cut the plantains into thin, even strips about ¼ inch thick. Cut the potatoes into small ¼-inch cubes. Place the plantain strips in a bowl, sprinkle with salt, and toss gently to coat. Do the same with the potato cubes in a separate bowl. Set both aside for 5 minutes.

2. 2

   Pour vegetable oil into a deep skillet to a depth of about 2 inches and heat over medium-high heat until shimmering, approximately 5–7 minutes. Carefully add the salted plantain strips in batches, being careful not to crowd the pan. Fry for 4–5 minutes, stirring occasionally, until golden brown and tender. Remove with a slotted spoon and drain on paper towels. Repeat with the potato cubes, frying until they are golden and crispy, about 5–7 minutes. Drain on paper towels.

3. 3

   While the plantains and potatoes are frying, crack the eggs into a small bowl. Finely dice the onion, tomato, and peppers, keeping them separate. Add a pinch of salt to the eggs and whisk vigorously until the mixture is light and frothy, about 1 minute. Set the whisked eggs and diced vegetables aside.

4. 4

   Heat a large non-stick skillet or frying pan over medium heat and add 1½ tablespoons of vegetable oil. Once the oil is hot, add the diced onions and cook for about 1 minute, stirring frequently until fragrant. Add the diced tomatoes and peppers and cook for another minute, stirring constantly. Pour the whisked eggs into the pan and stir gently but continuously with a spatula for 2–3 minutes, scraping the cooked portions from the sides and folding them toward the center, until the eggs are set and fluffy but still creamy. The internal temperature should reach 160°F. Remove from heat immediately and season with additional salt to taste.

5. 5

   Divide the scrambled eggs evenly among 12 serving plates. Arrange the fried plantain strips and potato cubes alongside the eggs. Serve immediately while hot.