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1
In a medium mixing bowl, sift together the flour, powdered milk, salt, and baking powder.
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2
On a flat surface, make a well with the combined dry ingredients.
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3
Place the shortening and 1 cup of water in the well.
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4
Working your way inward, start to work the shortening and dry ingredients into a dough.
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5
When dough is no longer sticky, cover with oiled plastic wrap and let the dough res for 1 hour.
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6
On flat floured surface, roll out the dough to a circle about 1/2-inch thick.
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7
Using a 3-inch cookie cutter, cut round pieces from the dough.
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8
Heat up about 2 inches of oil at 350 degrees, and then fry the dough for about 1 minute on each side until they puff.
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9
Place in a warm oven only until the omelet is ready.
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10
Whisk the eggs in a small bowl with a sprinkle each of salt and pepper.
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11
Cut plantains on a bias and fry in very hot oil until golden on both sides, then remove from oil and set aside.
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12
In a separate pan, saute 2 onions in 1 tablespoon of olive oil for about 2 minutes then add the fried plantains and pour the eggs in.
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13
Turn the heat down to low and cook for about 8 minutes or until the top is almost thoroughly cooked.
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14
Flip the omelet over and cook for about 6 more minutes.
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15
Saute the remaining onion in 3 tablespoons of oil, add the roasted peppers, garlic, and cilantro.
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16
Cook until tender then puree and season with salt and pepper, to taste.
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17
Cut omelet into 4 equal quarters and serve on top of pepper sauce with the fried bread.
