Spanish Omelet with Romesco Sauce

Ingredients

• 0.3 cup roasted almonds 
• 1  tomatoes whole canned peeled
• 1 slice top cut into 1/2-inch cubes
• 5 large eggs 
• 2 cloves garlic sliced
• 0.3 cup hazelnuts with skin)
• 4 servings kosher salt 
• 0.5 cup coarsely manchego cheese grated
• 0.3 cup olive oil extra-virgin plus more for drizzling
• 0.5 teaspoon pepper flakes red plus more to taste
• 0.5 tablespoon red wine vinegar 
• 0.3 cup roasted peppers red jarred (preferably piquillos)
• 1  scallion minced
• 3 slices serrano ham thin

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• whisk
• spatula

Directions

1. Prepare the sauce: Preheat the oven to 350 degrees F.
2. 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.
3. Heat 1/3 cup olive oil in a 9-inch nonstick skillet over medium heat.
4. Add the hazelnuts, almonds, bread, garlic and red pepper flakes and cook until golden, about 3 minutes.
5. Transfer to a food processor; add the tomato, piquillo peppers, vinegar and 1/4 teaspoon salt and pulse, thinning with water as needed.
6. Add salt and red pepper flakes to taste.
7. 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.
8. Add the eggs and cook about 3 minutes, loosening the edges with a rubber spatula to allow the uncooked egg to run underneath.
9. 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.
10. Serve with more sauce, if desired.
11. Photograph by Stephanie Foley