Spanish omelette with romesco sauce

Ingredients:

Romesco sauce

• 1/4 tbsp. hazelnuts (with skin)
• 1/3 cup olive oil + extra for drizzling
• 1/4 cup toasted almonds
• 1 slice crusty bread, cut into 1cm cubes.
• 2 cloves garlic, chopped
• 0.5 tsp red pepper flakes + more to taste
• 1 whole tomato, canned in its own juice, peeled
• 1/4 cup canned roasted red peppers (preferably piquillo)
• 0.5-1 tbsp red wine vinegar

Omelette

• 5 large eggs
• 1 green onion, chopped
• 0.5 cup coarsely grated Manchego cheese
• 3 thin slices Iberico or Serrano ham

Preparation:

1. Prepare the sauce: Preheat the oven to 175°C. Spread the hazelnuts on a baking sheet and toast until golden brown, 10-15 minutes. Wrap the warm nuts in a clean towel and rub to remove the skins.
2. In a 9-inch nonstick skillet, heat 1/3 cup olive oil over medium heat. Add the hazelnuts, almonds, breadcrumbs, garlic, and red pepper flakes and cook until golden, about 3 minutes. Transfer to a food processor, add the tomato, piquillo pepper, vinegar, and 1/4 teaspoon salt, and process, thinning with water if necessary. Season with salt and red pepper flakes to taste.
3. Prepare the omelette: In a bowl, beat the eggs with a pinch of salt and the green onions. Return the pan to medium heat and add more oil if needed. Pour in the eggs and cook for about 3 minutes, using a rubber spatula to separate the edges of the omelet so that the raw egg runs toward the edge. Sprinkle with cheese, then top one half with the ham and 1/4 cup of sauce. Cook until the cheese melts and the eggs are set, 2-3 minutes. Fold the omelet in half to enclose the filling. Serve with more sauce.