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

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, pinchos of spanish omelette stuffed with smoked salmon salad. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Pinchos of Spanish omelette stuffed with smoked salmon salad is one of the most popular of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Pinchos of Spanish omelette stuffed with smoked salmon salad is something which I have loved my entire life.

To begin 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 can achieve it.

The ingredients needed to make Pinchos of Spanish omelette stuffed with smoked salmon salad:

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

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.

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