Spanish Omelet with Romesco Sauce

Ready in 35 minutes

Prep: 14 minutes

Cook: 21 minutes

Yield: 4 servings

Ingredients

For the Sauce:
1/4 cup of hazelnuts with skin
1/3 cup of extra-virgin olive oil, plus more for drizzling
1/4 cup of roasted almonds
1 slice of crusty bread, cut into half-inch cubes
2 cloves of sliced garlic
1/2 teaspoon of red pepper flakes, plus more to taste
1 whole peeled canned tomato
1/4 cup of jarred roasted red peppers - preferably piquillos
1/2 to 1 tablespoon of red wine vinegar
Kosher salt

For the Omelet:
5 large eggs
Kosher salt
1 minced scallion
1/2 cup of coarsely grated manchego cheese
3 thin slices of iberico or serrano ham

Directions

Preparing the sauce: First preheat the oven to 350 degrees F. Then place the hazelnuts on a baking sheet and toast until golden, for 10-15 minutes and wrap in a clean towel while still warm and rub to remove the skins.

Next, heat 1/3 cup of olive oil in a 9-inch nonstick skillet over medium heat. Then add the bread, garlic, hazelnuts, almonds and red pepper flakes and then cook until golden, for about three minutes. After that transfer to a food processor; add the tomato, vinegar, piquillo peppers and quarter teaspoon of salt and pulse, thinning with water as needed. After that add salt and red pepper flakes to taste.

Making the omelet: First whisk the eggs, a pinch of salt and the scallion in a bowl. Then return the skillet to medium heat and drizzle with more oil, if needed. After that add the eggs and cook for about three minutes, loosening the edges with a rubber spatula to allow the uncooked egg to run underneath. Then sprinkle with the cheese, and then layer the ham and quarter cup of sauce on one side. After that cook until the cheese melts and the eggs set, for 2-3 more minutes. Then fold in half to cover the filling. In the end serve with more sauce, if desired. Enjoy your meal.