Easiest Way to Make Award-winning Pinchos of Spanish omelette stuffed with smoked salmon salad

Hello everybody, it is Brad, welcome to our recipe site. 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. This time, I will make it a bit tasty. 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 on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Pinchos of Spanish omelette stuffed with smoked salmon salad is something that I have loved my whole 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 begin with this recipe, we must first prepare a few components. 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:

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

If you travel all over Spain, you will find that traditional dishes are cooked differently in different regions and by different cooks. There are NO official recipes, so be prepared to find differences. Tortilla, or Spanish omelette, can be served as a main course or, because it is good served cold, it makes excellent picnic food. In Spain they serve it as tapas, cut into small cubes and speared with cocktail sticks - lovely with chilled amontillado sherry.

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.

Tortilla, or Spanish omelette, can be served as a main course or, because it is good served cold, it makes excellent picnic food. In Spain they serve it as tapas, cut into small cubes and speared with cocktail sticks - lovely with chilled amontillado sherry. 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! A great change from the standard egg salad, this is fabulous served on toasted Mauigirl's Smoked Salmon Stuffed Pea Pods.

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