Lomo Saltado

Name: Lomo Saltado
Cuisine: Peru
Ingredients: Sea salt and freshly ground black pepper; 1½ lb (700 g) potatoes, cut into fingers; 1½ lb (700 g) fillet steak, cut into bite-size pieces; 1 oz (25 g) butter; 1 clove garlic, chopped; 2 tablespoons olive oil; Chopped parsley to garnish; 1½ lb (700 g) tomatoes, skinned and roughly chopped; 1 teaspoon fresh oregano, chopped; 1½ lb (700 g) onions, thinly sliced; 8 oz (225 g) peas

Preparation info

Difficulty
Easy

Appears in

The Potato Year

By Lucy Madden

Published 2015

About

Here is another wonderful recipe from Peru. The potatoes are peeled and sliced into small finger sizes – smaller than for normal chips but larger than julienne.

Ingredients

1½ lb (700 g) potatoes, cut into fingers
1½ lb (700

Americas
Peru
Main course
September

Method

Fry the meat pieces in the butter until tender. Remove and keep warm. Add a little oil to the pan and fry the onions until transparent, add the tomatoes, peas and garlic. After a couple of minutes put in the meat, oregano and seasoning and move quickly over a high heat but on no account allow to go mushy.

Remove from the pan and keep warm. Put more oil into the pan so it is about