Without Fail Making Recipe Pinchos of Spanish omelette stuffed with smoked salmon salad Delicious and Healthy

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10 ingredients, 9 steps, cooking Pinchos of Spanish omelette stuffed with smoked salmon salad

How are you every body, now you can make recipe Pinchos of Spanish omelette stuffed with smoked salmon salad with 10 ingredients and 9 steps. Below this is how to make it, please carefully carefully.

In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 10 ingredients and 9 stages of easy cooking Pinchos of Spanish omelette stuffed with smoked salmon salad.

Ingredients for Pinchos of Spanish omelette stuffed with smoked salmon salad

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

If all main ingredients Pinchos of Spanish omelette stuffed with smoked salmon salad it’s ready, We’re going into the cooking stage. Below is how to making with without fail.

Process Cooking 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.
   
10. Finish and Enjoy.

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