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

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, pinchos of spanish omelette stuffed with smoked salmon salad. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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

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 begin with this particular 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:
  1. Get 8 eggs
  2. Prepare 500 g potatoes
  3. Take 1 gherkin
  4. Get 20 capers
  5. Prepare 1 green onion
  6. Get 8 tbsp mayonnaise
  7. Get Smoked salmon
  8. Take Pepper
  9. Make ready Extra Virgin Olive Oil from Spain
  10. Prepare Salt

Spanish omelets are traditionally made with potatoes and onion, and this one has smoked salmon Tear the smoked salmon into pieces and add to the skillet. Slide the omelet out of the skillet and cut into eight wedges. Arrange a handful of salad leaves on each plate. Spanish omelette or Spanish tortilla is a traditional dish from Spain and one of the signature dishes in the Spanish cuisine.

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.

Arrange a handful of salad leaves on each plate. Spanish omelette or Spanish tortilla is a traditional dish from Spain and one of the signature dishes in the Spanish cuisine. It is an omelette made with eggs and potatoes, optionally including onion. Return the pan to the heat, and slide the omelette back in, raw-side-down. Turn the heat back up to medium and cook until the bottom is as brown as you want it.

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