Puerto Rican Tornado Omelet

DAY 664

Serves 2-3


Oriental Black Garlic Mojo

3 heads – Black Garlic

1 – Lime (juiced)

180g – Olive Oil

115g – Rice Vinegar

22g – Agave

Salt and Pepper to taste


Arroz Con Gandules

500g – White Rice (cooked and stale)

30g – Jufran Banana Ketchup

1 can – Gandules

10g – Soy Sauce

10g – Sesame Oil

1/2 can – Spam (cut into small cubes)

5g – Neutral Oil (for frying rice)


Tornado Omelet

8 – Eggs 

15g – Water

4g – Cornstarch

5g – Neutral Oil (for cooking)

Crispy Plantains

2-3 blades – Chives (cut into tiny batons)



Toss eggs, water and Cornstarch in a food processor and blend.

Set aside in room temperature and let settle for 2-3 hours.


Oriental Black Garlic Mojo

Toss all ingredients in a blender or food processor and emulsify.

Add salt and pepper to taste.


Oriental Arroz Con Gandules

Heat a splash of neutral oil in a 12 inch non-stick pan on med-high heat.

Add Spam and fry until it smells like something you would actually eat.

Add another splash of oil, increase to high heat and toss in stale rice.

Fry until rice begins to separate and look translucent.

Toss in gandules.

Add sesame oil, soy sauce and banana ketchup and stir to fully incorporate.

Once rice is thoroughly mixed through, remove from heat and place in mold to be plated.


Puerto Rican Tornado Omelet

Heat 5 grams of neutral oil in a 6 inch non-stick pan on low-medium heat.

Swirl the oil around to evenly coat the pan.

Pour 1/2 cup of egg mixture into pan.

Tilt the pan around so eggs cook evenly in the pan.

When a thin layer begins to set, use the back end of chopsticks and pinch the omelet from outer edges to the center while simultaneously turning the pan.

Let uncooked egg flow into the open space while continuously turning the pan.

Keep turning pan while holding chopsticks in the center until all the egg mixture is cooked into a tornado shape.

Turn off heat and immediately transfer omelet from pan to rice mold.

Pour Oriental Mojo on top or around omelet and garnish with chives and plantain chips.

Season to taste.