A ripe plantain, a couple of medium sized potatoes, a medium to large red or yellow onion, a bit of olive oil (extra virgin if you have it, otherwise use what you've got), 8 eggs, a sprinkling of Parmesan (freshly grated if you have it, if not, again, go with what you've got handy) and a bit of fresh ground black pepper make this a delightful omelet for quick and satisfying meal. It can be served breakfast style with sliced fruit, such as mangoes and strawberries, and toasted whole grain bread or as a supper dish with lightly steamed, delicate greens drizzled with extra virgin olive oil. Goya is, in my opinion, simply the best.

Generously cover the bottom of a 10 inch round cast iron skillet with extra virgin olive oil. Slice a medium to large sized red onion (yellow works, if that's what is on hand and you prefer the slightly stronger flavor, which also is a nice contrast to a very ripe plantain) and add it to the skillet, letting it saute over low heat while you julienne two or three medium potates. Leave the skins on the potatoes, the extra vitamins never hurt. Using red potatoes, on occasion, is a nice variation, as are the blue potatoes that occasionally can be found. Toss potatoes into the skillet with the onions, cover and let cook for a few minutes.

While the onions and potatoes are cooking, peel and slice a plantain into rounds about a half inch thick. Your choice in plantain will affect the flavor of the dish. Yellow with black speckles is a good choice. If you'd prefer a bit more sweetness, choose a darker, riper plantain. Take off the lid and stir, then add plantain slices. Cover again and let cook.

Break 8 eggs into a mixing bowl and whisk with a few tablespoons of water. Stir the onions, potaoes and plantains, and then pour the eggs on top. Sprinkle with grated Parmesan, grind a bit of black pepper on top, cover and cook on low heat for about twenty minutes. Using a gas or an electric stove can affect the amount of time, so keep an eye.

When you see that the edges are pulling away from the side of the pan, look lightly brown and done, but the top is still a bit wet, turn on the broiler. When it heats up, remove top from skillet and let your omelet brown up just a touch under the broiler.

And, it's ready to serve. Enjoy!