Frittata (Serves 6-8)
- 1/4 cup olive oil
- 1 large onion, diced
- 3 large garlic cloves, minced
- 2 tbs ground lean beef
- Kosher salt
- Freshly ground black pepper
- 28 ounces diced tomato, 1 can drained
- 1 tbs tomato paste
- 1 tbs dried oregano
- 7 large plantaines, very ripe (black), peeled
- 22 cups shredded cheddar cheese
- Hot sauce
Bring a large pot of salted water to a boil. Cut the plantains into thirds. Carefully lower the plantains into the boiling water with a slotted spoon. Boil the plantains until tender, 25 to 30 minutes.
Transfer the soft plantains to a food processor and add 2 tablespoons of the olive oil. Blend until smooth. If you don’t have a processor, put the plantains in a bowl and mash with a potato masher.
Preheat the oven to 325-degrees F. Coat the bottom and sides of a 13 by 9-inch baking dish with nonstick cooking spray.
Place a large skillet over medium heat and coat with the remaining 2 tablespoons oil. When the oil is hot, add the onion and garlic; cook and stir with a wooden spoon until fragrant. Add the ground beef, breaking it up while cooking; season with salt and pepper. Once the beef is browned, add the diced tomatoes, tomato paste, and oregano. Season again with salt and pepper. Reduce the heat to medium-low and simmer until beef is fully cooked. Carefully drain off the fat into a disposable container.
Spread half of the mashed plantains evenly over the bottom of the baking dish. Top with the beef mixture, spreading in a even layer. Spread the remaining mashed plantains evenly on the beef. Top with shredded cheese. Bake for 30 minutes, until the casserole is cooked through and the cheese is melted.
Enjoy with Big Papi's hot sauce!
