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

Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, pinchos of spanish omelette stuffed with smoked salmon salad. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Pinchos of Spanish omelette stuffed with smoked salmon salad is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Pinchos of Spanish omelette stuffed with smoked salmon salad is something which I’ve loved my whole life.

Cut the smoked salmon into strips. Wash the lettuce, the gherkin and the green onion, and slice them in short, thin strips, julienne style. Mix the salmon, lettuce, capers, pickle, fresh onion and the mayonnaise together. Cut the omelette into three layers to obtain three discs.

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

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

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