Recipe of Award-winning Pinchos of Spanish omelette stuffed with smoked salmon salad

Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, pinchos of spanish omelette stuffed with smoked salmon salad. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Pinchos of Spanish omelette stuffed with smoked salmon salad is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Pinchos of Spanish omelette stuffed with smoked salmon salad is something that I have loved my entire life.

To get started with this recipe, we must prepare a few components. You can have 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. Make ready 8 eggs
2. Take 500 g potatoes
3. Prepare 1 gherkin
4. Get 20 capers
5. Prepare 1 green onion
6. Make ready 8 tbsp mayonnaise
7. Prepare Smoked salmon
8. Prepare Pepper
9. Make ready Extra Virgin Olive Oil from Spain
10. Get 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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