Plantain frittata

Dice the bell peppers, tomatoes and onions together and set aside.

Cut the plantains into cubes, salt lightly, mix and set aside.

Heat enough oil in a pan to fry the plantains; add them once the oil is hot.

Stir-fry the onions until translucent and a little soft, add the bell peppers and stir-fry another one to two minutes, then add the tomatoes.

In a bowl, season with salt to taste, seasoning powder, black pepper and a little of the ingredient transcribed as corn flour, and whisk.

Pour in the prepared vegetable mixture, keeping a little back for later, and whisk together.

Brush an 11-inch pie pan with olive oil so the frittata does not stick, pour in the mixture and add the fried plantains.