Lomo Saltado Frittata is the perfect fusion brunch recipe on a lazy Sunday afternoon. The Asian and Latin American flavors from the Peruvian Lomo Saltado is baked in an Italian Frittata to form an Ideal fusion wholesome meal.
As you may know, Frittatas are known for their simplicity and speed to prepare. It is also one of the most versatile dishes out there. You can literally throw in some leftovers and repurpose it into something really appetizing. Speaking of leftovers, you can enjoy a savory brunch combining this Lomo Saltado from the previous night along with some eggs and cheese. Let’s call this quick brunch recipe, the ULTIMATE HANGOVER MEAL!
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Where do I begin?
There is fusion written all over this recipe. Fusion in a mixture of Asian and South American flavor, blending it with an Italian Frittata. We also have a fusion of breakfast and lunch making it a meal which will not keep you hungry until evening.
Lomo Saltado Frittata can be as visually appealing as it is tasty. This breakfast fusion starts off with tender strips of Peruvian beef stir-fried in Aji Amarillo and soya sauce, mixed with French fries in an oven-safe pan or a cast-iron skillet. The frittata method merges elements of Peruvian stir-frying with the Italian technique of making an egg-baked frittata.
A slight hint of Parmesan cheese elevates the dish to create that wholesome meal. The marriage of beef and eggs completes the dish to construct this hearty and cheesy open-faced omelet. Don’t forget a slight drizzle of your homemade Aji Verde to complete this Peruvian fusion delight. Aji Verde is a Peruvian green sauce which adds a little spice with its bold and vibrant flavor complementing the stir-fry steak and eggs.
It can truly be considered as an International breakfast, given that the ingredients are fetched from all over the world. This Peruvian style brunch is just one of many Frittata variations yet to come.
Ingredients
Herbs and Spices: salt, pepper
Liquids: soya sauce, olive oil
Regular ingredients: beef sirloin, onion, tomato, garlic, French fries, green onions, eggs, parmesan cheese
Specialty ingredients: Aji Amarillo paste
See recipe card for quantities.
Walk through the Recipe
Let’s begin preparing our Lomo Saltado Frittata. We start off by mixing the soya sauce and Aji Amarillo paste in a bowl. Also, cook the French fries and set aside.
On high heat, we then stir-fry the beef in olive oil for a minute or two and season it with salt.
We then set the beef aside and in the same skillet we sauté minced garlic and onions. Once done, we add in the tomatoes and give it a quick toss.
Next, we add the cooked beef sirloin strips, soya sauce and Aji Amarillo paste and toss for another minute.
At this time we set the heat to low, add in the cooked French fries and give it a quick toss.
Now that our Lomo Saltado is ready, it is time to prepare our frittata. In a bowl we prepare the eggs and parmesan cheese mixture, and season it with salt and pepper. We add this mixture to the skillet.
We then sprinkle some green onions over the eggs and let it cook until the edges set. It shouldn’t take long.
Once the edges have set, we transfer the skillet to the preheated oven and cook for 2-3 minutes. Broil for another minute until the top is golden and the center is cooked.
Our Frittata is finally ready. After allowing it to cool for a couple of minutes, we use a spatula to loosen the edges and slide it onto a serving plate. We drizzle over our homemade Aji Verde before slicing into it.
Substitutions
You can replace some of the ingredients in the recipe to suit what you have at home.
- Beef sirloin: skirt steak, tenderloin
- Parmesan cheese: Feta cheese, Mozzarella
- Aji Amarillo paste: Serrano peppers or Jalapeno peppers
Tips
- High heat stir fry: Use a heavy skillet and make sure it is very hot before adding in the meat. Stir-fry the beef quickly over high heat to sear and lock in the juices. Cook steak in batches to avoid sweating of the meats and to maintain a high temperature in the pan
- Keep the ingredients separate: Cook the thin strips of beef separately from the vegetables and french fries to achieve a proper stir-fry flavor. This also prevents the ingredients from getting soggy.
- Adjust the spice: You can adjust the spice based on your tolerance. Either add in less Aji Amarillo paste or use Jalapenos without the membrane and seeds for less spice.
- Fresh or leftover: You can either prepare this dish from scratch by cooking Lomo Saltado on the same day or prepare it the previous night and assemble the frittata in the morning or noon.
- Choose the right pan: Use a non-stick oven-safe skillet or pan for cooking your frittata. A 10 to 12-inch heavy base skillet is a good size for most frittata recipes.
- Cook until the edges set: Pay attention to the edges while cooking the frittata on the stovetop. Move it to the oven once the edges are set and the center a slightly runny.
FAQs
Lomo translates to “Loin” or “Tenderloin” and Saltado simply means “stir-fried”. This reflects the stir-frying technique introduced to Peru by the Chinese immigrants in the late 19th century.
Lomo Saltado can be served just by itself as a wholesome meal. Do not forget to drizzle over your homemade Aji Verde sauce for some extra flavor.
Yes, you can experiment with different proteins. While the traditional Lomo Saltado includes beef, you can use chicken, pork, or even tofu to suit your dietary preferences. Adjust the cooking time accordingly.
Related Recipes
Looking for other recipes like this? Try these:
- Tender Beef Karahi Recipe
- Jerk Shrimp Pasta (Rasta Pasta Recipe)
- Mushroom Pappardelle
- Chicken Fajita Rice Bowl
Fusion Recipes
Try out some of our specialty recipes:
- Jerk Chicken Quesadilla
- Sumac Fries
- Crispy Brussels Sprouts Recipe (Indian style)
- Easy Crab Rangoon Egg Rolls
Recipe
Lomo Saltado Frittata
Ingredients
- 200 grams beef sirloin, cut into thin strips
- 1 small red onion, cut into thick strips
- 1 tomato, wedges
- 1 tablespoon Aji Amarillo paste
- 1 tablespoon soya sauce
- 2 cloves garlic, minced
- 1 cup French fries
- 2 tablespoon green onions, sliced
- 4 tablespoon olive oil
- 1 cup parmesan cheese
- 4 large eggs
- Salt to taste
- Pepper
Instructions
- In a small bowl, combine the soya sauce and Aji Amarillo paste. Cook the French fries and set aside. Preheat the oven to 400°F (200°C).
- In a skillet or oven proof pan, stir-fry the beef in olive oil for 1-2 minutes on high heat and season it with salt to taste. Set aside in a bowl.
- In the same skillet, sauté minced garlic and onions in olive oil. Add in the tomatoes and give it a quick toss. After 30 seconds, add in the cooked beef, soya sauce and Aji Amarillo paste and toss for another minute. Lower the heat at low to medium and mix in the French fries.
- In a separate bowl, beat 4 large eggs, parmesan cheese and season with salt and pepper. Add this mixture to the pan to form your frittata and cook for 30 seconds until the edges begin to set. Sprinkle over some green onions.
- Transfer the skillet to the oven and let it cook for another 2-3 minutes. Use the broil setting for another minute until the top is golden and the center is set.
- Remove from the oven and let the frittata cool for a minute or two before using a spatula to loosen the edges from the skillet. Slide the frittata onto a serving plate and drizzle over some Aji Verde before cutting into it.
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