Spanish Omelette and Smoked Salmon Salad
This vibrant dish marries the beloved Spanish omelette, layered with tender potatoes and fluffy eggs, with the sophistication of smoked salmon. Prepare for a palate-pleasing medley as we blend these diverse flavors and textures into a refreshing salad that dances on your taste buds. Join us on a journey of culinary fusion, where every bite tells a story of tradition and refinement.
Ingredients
- 8 eggs
- potato 500g
- 5 spoonfuls of extra virgin olive oil
- smoked salmon 100g
- 1 salad
- 20 Capers
- 8 mayonnaise spoons
- Salt and pepper
Instructions
- 1 Peel and cut out potatoes, then to cook them in the huiled' olive.
- 2 To beat eggs, to mix with potatoes and to season with salt and pepper.
- 3 To make heat 3 spoonfuls of olive oil in an anti-adhesive poële. Then to add the mixture. To let cook. Once cooked, to let cool
- 4 Cut salmon smoked in small matches
- 5 To wash and cut the salad sheets
- 6 To mix salmon with salad and mayonnaise.
- 7 Divide the omelette in 4 and to draw up with smoked salmon salad.
Video
Notes
Customize your Spanish Omelette and Smoked Salmon Salad to your liking by experimenting with fresh herbs, a squeeze of lemon, or a drizzle of balsamic glaze. This versatile salad is not only a delightful appetizer but also a light and satisfying main course. Feel free to get creative with additional toppings like capers or cherry tomatoes. Embrace the artistry of culinary exploration and make this recipe uniquely yours.