Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, pinchos of spanish omelette stuffed with smoked salmon salad. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look 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 current trending foods in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Pinchos of Spanish omelette stuffed with smoked salmon salad is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook pinchos of spanish omelette stuffed with smoked salmon salad using 10 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Pinchos of Spanish omelette stuffed with smoked salmon salad:
- Take 8 eggs
- Take 500 g potatoes
- Prepare 1 gherkin
- Make ready 20 capers
- Prepare 1 green onion
- Make ready 8 tbsp mayonnaise
- Make ready Smoked salmon
- Make ready Pepper
- Get Extra Virgin Olive Oil from Spain
- Prepare 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.
Steps 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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