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.
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 and 1/4 teaspoon salt and pulse, thinning with water as needed.
Add salt and red pepper flakes to taste.
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.
Photograph by Stephanie Foley