Puerto Rican Tornado Omelet
Serves 2-3
INGREDIENTS
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)
Directions
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.