Lomo Saltado

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.


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


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 3 inches deep and add the potato fingers. Fry until crisp, then add to the meat and vegetables and dust with chopped parsley. Eat with rice.

‘The potato is not yet an article of so much importance in France …’

From Symonds’ Vegetable Kingdom, written in 1853.