Tortilla de Plátanos

Heat frying oil in a large skillet over medium-high heat until shimmering. Add the thinly sliced plantains in batches and fry until golden on both sides, approximately 3-4 minutes per batch, then transfer to a paper towel-lined plate to drain.

In the same skillet with some of the remaining oil, sauté the diced onion over medium heat until softened and fragrant, about 2-3 minutes.

Add the diced ham and shredded sausage to the onions, stirring frequently until lightly browned, about 3-4 minutes.

Stir in the sweet peas and cook for another 1-2 minutes until heated through.

Reduce the heat to medium-low and add the fried plantain slices back to the skillet, gently layering them throughout the mixture.

Pour the beaten eggs with salt evenly over the plantain and meat mixture, tilting the skillet gently to distribute the eggs uniformly.

Cook uncovered for 10-12 minutes, until the edges begin to set and the bottom turns golden brown. Periodically shake the skillet gently to prevent sticking.

Once the top is still slightly wet but the bottom is set, run a rubber spatula around the edges and slide the tortilla onto a large serving plate, then place the skillet over it and flip to cook the second side for 2-3 minutes until golden.

Transfer to a cutting board, let cool for 2-3 minutes, then cut into wedges and serve warm.