Hello, I’m Clara. Today, I will show you a way to prepare pinchos of spanish omelette stuffed with smoked salmon salad recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Pinchos of Spanish omelette stuffed with smoked salmon salad Recipe
Pinchos of Spanish omelette stuffed with smoked salmon salad is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, 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 entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have 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:
- Take 8 eggs
- Prepare 500 g potatoes
- Make ready 1 gherkin
- Make ready 20 capers
- Get 1 green onion
- Take 8 tbsp mayonnaise
- Make ready Smoked salmon
- Take Pepper
- Take Extra Virgin Olive Oil from Spain
- Prepare Salt
Instructions to make Pinchos of Spanish omelette stuffed with smoked salmon salad:
- Peel and dice the potatoes and fry in Extra Virgin Olive Oil from Spain. Remove from the heat and blot away the excess oil.
- Mix the potatoes with the beaten eggs and season with salt and pepper.
- 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.
- Leave to cool.
- 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. 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.
- Cover the omelette with a thin layer of mayonnaise and garnish with ketchup.
- Cut into triangles, placing each one on a slice of bread and pierce with the chive-covered skewer to hold the pincho together.
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