Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, pinchos of spanish omelette stuffed with smoked salmon salad. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look 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. Cut the smoked salmon into strips. Wash the lettuce, the gherkin and the golf green onion, and slice them in short, skinny strips, julienne style.

Pinchos of Spanish omelette stuffed with smoked salmon salad is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Pinchos of Spanish omelette stuffed with smoked salmon salad is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have 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:

1. Get 8 eggs
2. Take 500 g potatoes
3. Take 1 gherkin
4. Prepare 20 capers
5. Make ready 1 green onion
6. Take 8 tbsp mayonnaise
7. Take Smoked salmon
8. Take Pepper
9. Prepare Extra Virgin Olive Oil from Spain
10. Prepare Salt

The Spanish omelette is a perfect example; comfort food par excellence, which transforms a couple of humble ingredients into a dish fit for el reino himself. For others, well, it's utterly essential. Using a recipe from Jenny Chandler's book The Real Taste of Spain, which declares vast quantities of olive. Remove from the heat and tilt the pan slightly to move the omelette to the edge of the pan.

Steps to make 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. Ready to serve and ENJOY!

Using a recipe from Jenny Chandler's book The Real Taste of Spain, which declares vast quantities of olive. Remove from the heat and tilt the pan slightly to move the omelette to the edge of the pan. Slide the omelette onto a serving plate, then shape it into a neat roll. Brush the omelette with olive oil and serve. Spanish omelette or Spanish tortilla is a traditional dish from Spain and one of the signature dishes in the Spanish cuisine.

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