Lomo Saltado Frittata
Lomo Saltado Frittata is a Peruvian Italian fusion of a brunch recipe made with beef sirloin, eggs, French fries, Aji Amarillo paste and more.
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.