Spanish Omelet with Romesco Sauce

Name: Spanish Omelet with Romesco Sauce
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Spanish, European
Ingredients: 59 milliliters roasted almonds; 1 whole peeled canned tomato; 1 slice crusty bread, cut into 1/2-inch cubes; 5 larges eggs; 2 cloves garlic, sliced; 59 milliliters hazelnuts (with skin); 4 servings Kosher salt; 118 milliliters coarsely grated manchego cheese; 79 milliliters extra-virgin olive oil, plus more for drizzling; 1 teaspoons red pepper flakes, plus more to taste; 1 Tbsps red wine vinegar; 59 milliliters jarred roasted red peppers (preferably piquillos); 1 scallion, minced; 3 slices thin slices iberico or serrano ham

Spanish Omelet with Romesco Sauce

Spanish Omelet with Romesco Sauce might be just the European recipe you are searching for. This recipe serves 4. One portion of this dish contains about 19g of protein, 39g of fat, and a total of 471 calories. A mixture of kosher salt, pepper flakes, garlic, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

Prepare the sauce: Preheat the oven to 350 degrees F.

Ingredients you will need

Sauce

Equipment you will use

Oven

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.

Ingredients you will need

Hazelnuts

Toast

Wrap

Dry Seasoning Rub

Equipment you will use

Baking Sheet

Heat 1/3 cup olive oil in a 9-inch nonstick skillet over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the hazelnuts, almonds, bread, garlic and red pepper flakes and cook until golden, about 3 minutes.

Ingredients you will need

Red Pepper Flakes

Hazelnuts

Almonds

Garlic

Bread

Transfer to a food processor; add the tomato, piquillo peppers, vinegar and 1/4 teaspoon salt and pulse, thinning with water as needed.

Ingredients you will need

Piquillo Pepper

Vinegar

Tomato

Water

Salt

Equipment you will use

Food Processor

Add salt and red pepper flakes to taste.

Ingredients you will need

Red Pepper Flakes

Salt

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.

Ingredients you will need

Green Onions

Egg

Salt

Cooking Oil

Equipment you will use

Frying Pan

Whisk

Bowl

Add the eggs and cook about 3 minutes, loosening the edges with a rubber spatula to allow the uncooked egg to run underneath.

Ingredients you will need

Egg

Equipment you will use

Spatula

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.

Ingredients you will need

Cheese