Loma Saltado

Pan fried potatoes, red onions and tomatoes combine in this hearty, traditional Peruvian stir fry. Serve with rice for an unexpected dish that’s sure to be a crowd pleaser.


1 lb. tri color fingerling potatoes 

1 tbps. vegetable oil 

1 1/2 lbs. thinly sliced beef sirloin or chicken breast 

1 large red onion, halved, thinly sliced 

4 plum tomatoes, cut into thin wedges 

1 tbps. soy sauce 

1 tsp. red wine vinegar 

Salt & pepper to taste 

2 medium green onions, cut into small matchstick pieces 

10 cups hot cooked white rice


  1. Peel potatoes, cut into 2 x ¼ inch sticks. In 12 inch skillet, heat 1 tbsp. oil over medium-high heat. Cook potatoes in oil 5 to 8 minutes, tossing frequently, until tender and golden brown. Remove from skillet; keep warm.
  2. In same skillet, heat about 1 tbsp. oil over medium-high heat. Working in small batches, cook beef in oil about 1 minute or just until cooked. Continue cooking beef in small batches, using 1 tsp oil per batch. Remove beef from skillet; keep warm.
  3. Add red onion to skillet; cook and stir about 2 minutes or until tender. Stir in beef, tomatoes, soy sauce, vinegar, and salt & pepper. Cook and toss mixture over medium heat about 1 minute until hot.
  4. Spoon beef mixture onto large serving platter; top with cooked potatoes. Garnish with green onion. Serve with rice.