Fusion omelette with stir-fried beef strips, tomatoes, and a hint of cumin.
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Season the beef strips with salt, pepper, and the ground cumin. Whisk the eggs in a separate bowl with a pinch of salt and set aside.
Heat a wok or heavy skillet over very high heat with two tablespoons of oil until smoking; sear the beef quickly in small batches to achieve a charred exterior, then remove and set aside.
In the same pan, add the onions and sauté for 30 seconds, then add the garlic and aji amarillo paste, stirring constantly to prevent burning.
Deglaze the pan with the soy sauce and red wine vinegar, then return the beef and any juices to the pan along with the tomatoes and cilantro.
Toss the mixture for only 30 seconds to ensure the tomatoes stay firm, then remove the entire stir-fry from the pan and wipe the pan clean.
Heat the remaining oil in a non-stick omelette pan over medium-high heat. Pour in the whisked eggs, swirling to cover the base.
As the eggs begin to set, place the Lomo Saltado mixture (and optional fries) onto one half of the omelette, then carefully fold the other half over the filling.
Slide the tortilla onto a warm plate, ensuring the center remains slightly 'baveuse' (moist) for the authentic Masterchef texture.
