Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, pinchos of spanish omelette stuffed with smoked salmon salad. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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.
Pinchos of Spanish omelette stuffed with smoked salmon salad is one of the most favored of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Pinchos of Spanish omelette stuffed with smoked salmon salad is something that I have loved my entire life. They are nice and they look fantastic.
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 cook it.
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
- Make ready 1 green onion
- Take 8 tbsp mayonnaise
- Make ready Smoked salmon
- Take Pepper
- Make ready Extra Virgin Olive Oil from Spain
- Make ready Salt
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. Brush the omelette with olive oil and serve.
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.
Slide the omelette onto a serving plate, then shape it into a neat roll. Brush the omelette with olive oil and serve. Top with smoked salmon, onion and capers. Cover and cook over low heat until eggs are set. Smoked Salmon Omelette - Chris Parkinson Training.
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