White Fish Omelette Venezuelan Style

Preheat the oven at 400 degrees F (200 degrees C).

To a pot of boiling water seasoned with Salt (to taste) add the White Fish Fillets (1.1 lb) and cook for 5 minutes. Then remove and leave to drain in a colander.

Add a glug of Vegetable Oil (as needed) to a deep pan and leave to warm up at medium temperature, add the Ground Annatto (1 tsp) and leave for 5 to 6 minutes so they release all their color.

Once the oil is yellow add the Onion (1), Green Bell Pepper (1), Red Chili Pepper (1), Yellow Bell Pepper (1), and Garlic (3 cloves), and leave to cook for 10 minutes then season with Salt (to taste), Simply Organic Black Pepper, Medium Grind (to taste), and Simply Organic Cumin Seed, Ground (1 tsp).

Then add the fish and leave to cook for 20 to 25 minutes at medium temperature or until all the liquid from the fish as cooked out.

When the fish is done turn off the heat and add the Fresh Cilantro (1 handful), Fresh Parsley (1 handful) mix and leave to cool down.

In the meantime peel and chop the Potatoes (3) which have been previously cooked.

Chop the Feta Cheese (2 2/3 cups) and Plantains (2). Once the ingredients are chopped we can assemble the mix by mixing all of the ingredients in a large deep bowl.

Then add the Eggland’s Best Free Range Eggs (10) which have been previously beaten and mix well.

When the mix is done add it onto a well buttered baking tray, I made them in a muffin tray because is easier to take them as finger food to a picnic but it can easily be done in a one single tortilla.

If you’re making them in a muffin tin bake for 20 to 25 minutes, if you’re doing it as a single tortilla bake for around 35 to 40 minutes. When done, put them on a cooling rack. This tortilla can be eaten hot or cold I prefer to eat it at room temperature or slightly warm.

Serve and enjoy!