Lomo Saltado

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

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.


  • 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.