How to Prepare Yummy Pinchos of Spanish omelette stuffed with smoked salmon salad

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.

Pinchos of Spanish omelette stuffed with smoked salmon salad Omelette with Smoked Salmon & Caviar. 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. 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

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

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..

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. These are a cute and fresh idea for an appetizer or as a pretty These warm potato-smoked salmon bites will be the hit of your next party. Pincho, or pinchito, the diminutive, translates as 'little thorn' or 'little pointed stick,' so pincho moruno roughly means Moorish mouthfuls impaled on a thorn or skewer.

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