Recipe of Gordon Ramsay Pinchos of Spanish omelette stuffed with smoked salmon salad

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, pinchos of spanish omelette stuffed with smoked salmon salad. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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To begin with this particular recipe, we must prepare a few components. You can cook pinchos of spanish omelette stuffed with smoked salmon salad using 10 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Pinchos of Spanish omelette stuffed with smoked salmon salad:

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

Instructions 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.

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