Recipe: Oishi Pinchos of Spanish omelette stuffed with smoked salmon salad For Vegan's Friend

Pinchos of Spanish omelette stuffed with smoked salmon salad. 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.

Omelette with Smoked Salmon & Caviar. 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. You can Cook Pinchos of Spanish omelette stuffed with smoked salmon salad using 10 ingredients and 9 steps. Here is how you cook it.

Ingredients of Pinchos of Spanish omelette stuffed with smoked salmon salad

1. What You needis 8 of eggs.
2. Lets Go Prepare 500 g of potatoes.
3. Lets Go Prepare 1 of gherkin.
4. What You needis 20 of capers.
5. What You needis 1 of green onion.
6. Lets Go Prepare 8 tbsp of mayonnaise.
7. It's of Smoked salmon.
8. Lets Go Prepare of Pepper.
9. What You needis of Extra Virgin Olive Oil from Spain.
10. Lets Go Prepare of Salt.

However, there is one thing all Spanish cooks have in common: Our love and respect for the ingredients we work with. A Trio of Pinchos - Basque Country Favorites Pinchos, or pintxos, are a Spanish snack related to tapas, but usually served on bread and skewered with toothpicks to keep the toppings on the bread (and to keep track of how many one's Smoked Salmon Stuffed with Potato Salad. Remove from the heat and tilt the pan slightly to move the omelette to the edge of the pan.

Pinchos of Spanish omelette stuffed with smoked salmon salad instructions

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..

Slide the omelette onto a serving plate, then shape it into a neat roll. Brush the omelette with olive oil and serve. Multi colored fusilli pasta is dressed up with smoked salmon and lots of veggies. Spice it up with a little cayenne pepper if you like. Fusilli pasta is fancied up with delicious pieces of smoked salmon and cucumber, which can be made in no time!