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Torta de Plátano a la Montana with Lentils and Quince


My aunt Olga lived next to our school, Karl C Parrish. It was a bilingual school starting with Nursery to twelve grade. I began at KCP in second grade and made friendships that are still strong to this day.

During those times in Colombia, we went home during lunch hour. Because Tia Olga lived right next door, my cousin Ramiro, Rami, and I ate lunch there.

A couple of dishes were as unforgettable as beating both cousins in checkers and listening to the Beatles in their out-of-this-world stereo system: corn fritters and torta de plátano.

I re-created tia's torta de plátano a la Montana style using beluga lentils and quince or membrillo instead of the Colombian guava paste, part of the original recipe.




Ingredients

4 very ripe plantains, black skin or dark yellow with black spots

4 eggs

2 cups of cooked beluga lentils

1 cup of shredded cheese or crumbled queso fresco

3 teaspoons of Kosher salt

2 teaspoons of red pepper flakes

1 Tablespoon of membrillo for topping

1/4 cup of avocado or canola oil for frying






Directions

  1. Turn oven to 350 degrees.

  2. Peel the plantains and cut them into 1/2x1/2 cubes.

  3. Place oil in a 10-inch nonstick pan and heat to high heat.

  4. Line a cookie sheet with paper towels.

  5. Add plantains to the pan, making sure not to over-crowd, so they fry evenly and cook for about 3-4 minutes, turning as they cook.

  6. Place cooked plantains on the plate and allow excess oil to drain.

  7. Brush 2-9x13 Pyrex with oil or butter. Line with parchment paper. The oil will keep the parchment from moving around while you pour batter on the loaf pan.

  8. Beat eggs in a bowl. Add salt and pepper flakes.

  9. Incorporate cooked plantains and cheese.

  10. Add lentils and turn until you create a homogenous batter.

  11. Divide batter in both Pyrex.

  12. Top with quince paste

  13. Bake for about 20 minutes or until the egg cooks and the cheese melts.

  14. Allow for the loaves to cool off before removing them with the parchment paper into a serving plate.

  15. Enjoy as a side dish with your favorite meal, or like I used to do when I was a kid, for a GF breakfast option.

  16. And like always, eat and enjoy in good company.

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