Gordon’s Pastele and Gandule Rice Omelet (Tortilla Boriqua)
2 T. margarine
1/2 sm. round onion, diced
1/2 Sin. green bell pepper, diced
1/2 tomato, seeded and diced
1 sprig Chinese parsley, chopped
1 cooked, leftover pastele
3/4 c. leftover gandule rice
3 eggs, scrambled
Salt, to taste
Pepper, to taste
Heat skillet; add margarine, onion, bell pepper and tomato. Sauté until the onion is translucent. Remove and set aside. Add pastele to skillet, breaking it up with a fork and fry a little to warm it up. Set aside. Add gandule rice to skillet and warm it also. Remove and set aside. Place eggs in a bowl, season with salt and pepper and scramble. Add a little more margarine to skillet. When it sizzles, add the eggs. Just before eggs set, add (in the middle) the Chinese parsley, then layer the vegetables, the pastele, and then the rice. Fold sides over the top and flip the whole omelet over. Cook only for a few seconds, and then slide onto a warm plate. With fruit, this is a meal in itself. Serves 1 or 2.
Gordon D. Robley
Mountainview, Hawaii
