Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, pinchos of spanish omelette stuffed with smoked salmon salad. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Peel and dice the potatoes and fry in Extra Virgin Olive Oil from Spain. Remove from the heat and blot away the excess oil. Smoked Salmon Fish Salmon American Omelet Recipes Egg Recipes Dairy Recipes Onion Recipes Cream Cheese Recipes Main Dish. This recipe is delicious and absolutely perfect!
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’s simple, it is fast, it tastes yummy. They are fine and they look fantastic. Pinchos of Spanish omelette stuffed with smoked salmon salad is something which I have loved my whole life.
To get started with this particular recipe, we have to 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 it.
The ingredients needed to make Pinchos of Spanish omelette stuffed with smoked salmon salad:
- Make ready 8 eggs
- Prepare 500 g potatoes
- Take 1 gherkin
- Get 20 capers
- Take 1 green onion
- Take 8 tbsp mayonnaise
- Make ready Smoked salmon
- Take Pepper
- Take Extra Virgin Olive Oil from Spain
- Take Salt
Wash the lettuce, the gherkin and the golf green onion, and slice them in short, skinny strips, julienne style. Vicinity the first disc on a plate and add many of the salmon blend on top. Pinchos of Spanish omelette stuffed with smoked salmon salad. This section showcases only a small number of the dishes that cooks and chefs Rub top of salmon evenly with smoked paprika mixture.
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.
Pinchos of Spanish omelette stuffed with smoked salmon salad. This section showcases only a small number of the dishes that cooks and chefs Rub top of salmon evenly with smoked paprika mixture. Combining raw and smoked salmon provides a packed with flavour base from which to. • Cut the smoked salmon into strips. Wash and julienne the lettuce, gherkin and chives. • Mix salmon, lettuce, capers, pickles, chives and mayonnaise. • Cut the tortilla on three floors obtaining three discs. Place the first disc on a plate and fill with part of the salmon mixture, place the next disc and repeat.
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