Peruvian Lomo Saltado Style Tortilla

Ingredients

• 250 grams Beef tenderloin, sliced into thin strips
• 4 units Large eggs
• 0.5 cup Red onion, sliced into thick wedges
• 2 units Plum tomatoes, deseeded and sliced
• 1 tablespoon Aji Amarillo paste
• 2 tablespoons Soy sauce (Sillao)
• 1 tablespoon Red wine vinegar
• 0.25 teaspoon Ground cumin
• 2 tablespoons Fresh cilantro, finely chopped
• 3 tablespoons Vegetable oil
• 2 cloves Garlic, minced
• 0.5 cup Shoestring french fries, crispy(optional)

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Heat the remaining oil in a non-stick omelette pan over medium-high heat. Pour in the whisked eggs, swirling to cover the base.

7. 7

   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.

8. 8

   Slide the tortilla onto a warm plate, ensuring the center remains slightly 'baveuse' (moist) for the authentic Masterchef texture.