Omelet with smoked salmon
The traditional is not at odds with good taste and variety, that is why we propose a dinner based on pinchos or tapas and we give you one that, with the permission of the potato omelette, is very rich and original.
Ingredients: 3-4 people
•4 large monalisa variety potatoes
•6 organic L eggs
• Extra virgin olive oil
•Salt
•Smoked salmon
•Tartar sauce
Preparation:
1. Peel the potatoes, wash them and cut them into cubes. We salt to taste.
2. In a 24 cm Efficient deep frying pan, pour plenty of extra virgin olive oil and fry them over medium heat until tender. They will be like candied, an ideal texture to make a potato omelette. Let drain in a colander over a bowl.
3. In a bowl, beat the eggs with a pinch of salt. Then add the potatoes and stir.
4. We paint the Premiere dupla frying pan with a little oil with which we have fried the potatoes. Add the potato mixture with the egg and let it cook over medium heat until we see that the egg begins to curdle on the sides.
5. Then we place the other dupla pan and turn it over. Let cook until the tortilla is completely curdled or to our liking. We turn it every 10 minutes.
6. We serve in a skewer format accompanied by tartar sauce and smoked salmon. NOTE: The tartar sauce is made by mixing 3 tablespoons of mayonnaise with 1/2 tablespoon of pickled cucumber, half of capers and half of spring onion, all finely chopped.
Photography and recipe by MJ .
