Gordon’s Pastele Omelet (Tortilla de Pastele)
2 T. margarine
1 sm. round onion, diced
1/2 med. green bell pepper, diced
1/2 med. yellow bell pepper, diced
1 tomato, seeded and diced
3 to 4 fresh mushrooms, sliced
1 or 2 cooked, leftover pasteles
Tabasco, to taste (opt.)
4 to 6 eggs, beaten
Salt, to taste
Ground black pepper, to taste
There are two ways to make this: Heat skillet; add the margarine, onion, bell peppers, tomato and mushroom. Sauté until the onion is translucent. In the meantime, place pastele(s) on a plate. Using a fork, mash or break the pastele(s) into small pieces. Add this to the vegetables in the skillet and sauté for 3 minutes. In a bowl, beat the eggs, season with salt and pepper and add to the ingredients in the skillet. Using a fork, scramble the mixture and turn over to finish cooking. Serve hot. OR: Heat skillet; add the margarine, onion, bell peppers, tomato and mushroom. Sauté until the onion is translucent. Set aside. Place pastele(s) on a plate. Using a fork, mash or break the pastele(s) into small pieces. Add to skillet and sauté for a minute to warm it up. Set aside. Place the eggs in a bowl; add salt and pepper and scramble. Heat a little more margarine in skillet and pour in half the scrambled eggs. Just before the eggs are set, add half the vegetable mixture in the middle of eggs, sprinkle with Tabasco (optional), top with half of the warmed pastele(s), and fold sides over. Flip the whole omelet over in the pan, cooking for a few more seconds and slide onto a plate. Repeat to make the second omelet. Garnish with a slice of orange and cilantro leaves. Serve hot. Makes 2.
