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

Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, pinchos of spanish omelette stuffed with smoked salmon salad. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Pinchos of Spanish omelette stuffed with smoked salmon salad is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Pinchos of Spanish omelette stuffed with smoked salmon salad is something which I have loved my entire life. They’re fine and they look fantastic.

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. Place the first disc on a plate and add some of the salmon mixture on top.

To get started with this recipe, we have to 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 cook it.

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

Vælg mellem et stort udvalg af lignende scener. A Trio of Pinchos - Basque Country Favorites Remove from the heat and tilt the pan slightly to move the omelette to the edge of the pan. Slide the omelette onto a serving plate, then shape it into a neat roll.

Instructions 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.

Remove from the heat and tilt the pan slightly to move the omelette to the edge of the pan. Slide the omelette onto a serving plate, then shape it into a neat roll. Brush the omelette with olive oil and serve. Multi colored fusilli pasta is dressed up with smoked salmon and lots of veggies. Spice it up with a little cayenne pepper if you like.

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