Spanish Omelet with Romesco Sauce

Spanish Omelet with Romesco Sauce
Spanish Omelet with Romesco Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For the Sauce:

  • 1/4

    cup hazelnuts (with skin)

  • 1/3

    cup extra-virgin olive oil, plus more for drizzling

  • 1/4

    cup roasted almonds

  • 1

    slice crusty bread, cut into 1/2-inch cubes

  • 2

    cloves garlic, sliced

  • 1/2

    teaspoon red pepper flakes, plus more to taste

  • 1

    whole peeled canned tomato

  • 1/4

    cup jarred roasted red peppers (preferably piquillos)

  • 1/2 to 1

    tablespoon red wine vinegar

  • Kosher salt

  • For the Omelet:

  • 5

    large eggs

  • Kosher salt

  • 1

    scallion, minced

  • 1/2

    cup coarsely grated manchego cheese

  • 3

    thin slices iberico or serrano ham

Directions

Prepare the sauce: Preheat the oven to 350 degrees F. Place the hazelnuts on a baking sheet and toast until golden, 10 to 15 minutes. Wrap in a clean towel while still warm and rub to remove the skins. Heat 1/3 cup olive oil in a 9-inch nonstick skillet over medium heat. Add the hazelnuts, almonds, bread, garlic and red pepper flakes and cook until golden, about 3 minutes. Transfer to a food processor; add the tomato, piquillo peppers, vinegar and1/4 teaspoon salt and pulse, thinning with water as needed. Add salt and red pepper flakes to taste. Make the omelet: Whisk the eggs, a pinch of salt and the scallion in a bowl. Return the skillet to medium heat and drizzle with more oil, if needed. Add the eggs and cook about 3 minutes, loosening the edges with a rubber spatula to allow the uncooked egg to run underneath. Sprinkle with the cheese, then layer the ham and 1/4 cup sauce on one side. Cook until the cheese melts and the eggs set, 2 to 3 more minutes. Fold in half to cover the filling. Serve with more sauce, if desired.

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