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.
You can have 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
- It’s 8 of eggs.
- It’s 500 g of potatoes.
- You need 1 of gherkin.
- It’s 20 of capers.
- Prepare 1 of green onion.
- It’s 8 tbsp of mayonnaise.
- It’s of Smoked salmon.
- You need of Pepper.
- Prepare of Extra Virgin Olive Oil from Spain.
- Prepare of Salt.
A Trio of Pinchos - Basque Country Favorites 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. Multi colored fusilli pasta is dressed up with smoked salmon and lots of veggies.
Pinchos of Spanish omelette stuffed with smoked salmon salad step by step
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..
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! I like to spice mine up with a dash of cayenne pepper. Speedy and full of protein, this breakfast is made extra special with smoked salmon, avocado and a pinch of cayenne to add a little heat. When the mixture is just set, add the mascarpone, smoked salmon, avocado and a pinch of cayenne and fold over.
