Pinchos of Spanish omelette stuffed with smoked salmon salad
Pinchos of Spanish omelette stuffed with smoked salmon salad

Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, pinchos of spanish omelette stuffed with smoked salmon salad. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Pinchos of Spanish omelette stuffed with smoked salmon salad is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Pinchos of Spanish omelette stuffed with smoked salmon salad is something that I have loved my entire life.

Mix the salmon, lettuce, capers, pickle, fresh onion and the mayonnaise together. Cut the omelette into three layers to obtain three discs. Place the first disc on a plate and add some of the salmon mixture on top. Place the second disc on top and repeat the operation.

To get started with this recipe, we have to prepare a few ingredients. You can cook pinchos of spanish omelette stuffed with smoked salmon salad using 10 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Pinchos of Spanish omelette stuffed with smoked salmon salad:
  1. Take 8 eggs
  2. Get 500 g potatoes
  3. Prepare 1 gherkin
  4. Take 20 capers
  5. Get 1 green onion
  6. Make ready 8 tbsp mayonnaise
  7. Prepare Smoked salmon
  8. Get Pepper
  9. Take Extra Virgin Olive Oil from Spain
  10. Make ready Salt

Cut the smoked salmon into strips. Wash the lettuce, the gherkin and the green onion, and slice them in short, thin strips, julienne style. Cut the omelette into three layers to obtain three discs. Omelette with Smoked Salmon & Caviar.

Steps to make Pinchos of Spanish omelette stuffed with smoked salmon salad:
  1. Peel and dice the potatoes and fry in Extra Virgin Olive Oil from Spain. Remove from the heat and blot away the excess oil.
  2. Mix the potatoes with the beaten eggs and season with salt and pepper.
  3. Pour three tablespoons of Extra Virgin Olive Oil from Spain into a non-stick frying pan and, when hot, add the potato and egg mixture. Let the mixture set in the pan and then turn it over so it sets on the other side too.
  4. Leave to cool.
  5. Cut the smoked salmon into strips. Wash the lettuce, the gherkin and the green onion, and slice them in short, thin strips, julienne style.
  6. Mix the salmon, lettuce, capers, pickle, fresh onion and the mayonnaise together.
  7. Cut the omelette into three layers to obtain three discs. Place the first disc on a plate and add some of the salmon mixture on top. Place the second disc on top and repeat the operation. To finish, place the third disc on top.
  8. Cover the omelette with a thin layer of mayonnaise and garnish with ketchup.
  9. Cut into triangles, placing each one on a slice of bread and pierce with the chive-covered skewer to hold the pincho together.

Cut the omelette into three layers to obtain three discs. Omelette with Smoked Salmon & Caviar. To begin with this particular recipe, we have to prepare a few ingredients. Here is how you cook it. Pintxos with Spanish Ham and Salami - Recipe; Pinchos de Torilla (Spanish Omelette) - Recipe In my Italian heritage we would call this a frittata bruschetta, but in Spain it is a Pincho de Tortilla, an omelet made with tortillas.

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