Most days you know Buddy Nielsen as the frontman of Senses Fail, but what you don’t know is that he enjoys cooking awesome and special food every Sunday or Monday that he’s not on tour. We’ll be doing Mealtime With Buddy until Buddy heads out on Senses Fail’s next tour with Stick To Your Guns, The Story So Far, and Make Do And Mend this fall. Read up on how Buddy made Lomo Saltado and try not to get too hungry with all the pictures!

Lomo Saltado
Serves: 3-4 
Total Time: 1 hour 

Ingredients:
- 1 1/2 pound round tip thinly sliced
- 2 large russet potatoes
- 2 medium tomatoes
- 1 large red onion
- 2 cups of rice
- 1 cup vegetable oil
- 4 cloves garlic
- fresh ground pepper
- sea salt
- one handful of cilantro
- 2 eggs

Instructions:
1. Cut up the potatoes into french fry shapes. Fill a large bowl with hot water and season with plenty of salt. Throw the french fries into the bowl and let soak for ten minutes. Pour 3/4 cup of vegetable oil into a medium sauce pan and heat up the oil for about 3-4 min. Now place a handful of the potatoes into the pan and fry until golden on both sides. Set them aside on a paper towel and salt.

2. While the potatoes are cooking cut up the other vegetables. Cut the union into thin slices. Cut the tomatoes in thick wedges and finely chop the garlic and cilantro. Salt the tomatoes and onions generously and pepper as well.

3. Next cut the meat into thin strips and salt and pepper for taste. Prepare a large saute pan with 2 counts of vegetable, just enough to full coat the bottom of the pan. On medium/high heat start cooking the meat. Cook until it is browned on both sides and most of the fat as cooked down.

4. Next add the onions and garlic and cook for 4-5 minutes. You don’t want to over cook the onions, they should still be crisp when they are served. 

5. Now add the tomatoes and cilantro and mix well. Turn off the heat and set aside. 
6. Fry two eggs sunny side up to serve over the rice. Serve with the fries on the side.