Spanish Omelet with Romesco Sauce (Ted Allen) |
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Prep Time: 14 Minutes Cook Time: 21 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
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 |
5 large eggs |
kosher salt |
1 scallion, minced |
1/2 cup coarsely grated manchego cheese |
3 thin slices iberico or serrano ham |
Directions:
1. 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.
2. 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.
3. 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.
4. Photograph by Stephanie Foley
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