Steps to Prepare Homemade Pinchos of Spanish omelette stuffed with smoked salmon salad

Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, pinchos of spanish omelette stuffed with smoked salmon salad. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look 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 enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Pinchos of Spanish omelette stuffed with smoked salmon salad is something that I’ve loved my entire 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. 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 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 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. Take 1 gherkin
4. Prepare 20 capers
5. Take 1 green onion
6. Take 8 tbsp mayonnaise
7. Get Smoked salmon
8. Take Pepper
9. Prepare Extra Virgin Olive Oil from Spain
10. Prepare Salt

A Trio of Pinchos - Basque Country Favorites Pinchos, or pintxos, are a Spanish snack related to tapas, but usually served on bread and skewered with toothpicks to keep the toppings on the bread (and to keep track of how many one's Smoked Salmon Stuffed with Potato Salad. This recipe is delicious and absolutely perfect! We make tortilla de patatas for dinner, served with a fresh salad, or for breakfast, served with a little chorizo, yuummmm!

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.

This recipe is delicious and absolutely perfect! We make tortilla de patatas for dinner, served with a fresh salad, or for breakfast, served with a little chorizo, yuummmm! 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.

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