Sweet Plantain Omelet

The Tortilla de Platanito maduro, a truly Cuban Omelette, makes a delicious lunch paired with a crisp salad.
Ingredients:

1 ripe plantain
5 or 6 eggs
1 tablespoon milk (optional)
Canola or vegetable oil, to coat the bottom of a skillet
Salt to taste
Black pepper to taste

Directions:

See recipe and follow for Platanos Maduros Fritos (Fried Riped Plantains).
Drain the oil from the pan, leaving just a glossy coat. Return the pan to medium heat. Pour eggs into pan.
Place the fried plantains in the pan, evenly dotting the egg mixture.
As the eggs harden, use a spatula to lift the edges, allowing the runny mixture to flow beneath the cooked portions.
Lower heat a bit and cover pan. Cook for two or three minutes. Turn off heat.
Carefully place a large plate or a pan lid over the pan and, using an oven mitt, turn the skillet over so that the omelet flips into the plate. While still pressing the plate into the skillet, lightly shake the pan to fully loosen the omelet.
Remove pan to reveal your finished omelet.