Pique macho

Method 7 steps

1. 1

   Cut the potatoes into thick batons and soak them in cold water for twenty minutes.

2. 2

   Dry the potatoes and fry them twice: at 150 °C until soft, then at 190 °C until crisp.

3. 3

   Sear the diced beef over a high flame in batches for two minutes each and set it aside.

4. 4

   Fry the sliced sausages until browned and add the onion and pepper for five minutes.

5. 5

   Return the meat to the pan, add the tomatoes and mustard and warm it three minutes.

6. 6

   Fry the eggs with runny yolks and cut the locoto into thin rings.

7. 7

   Pile the chips on a platter, top with the meat and vegetables, the eggs and the locoto rings, and drizzle with mayonnaise and ketchup.