Spanish omelette with romesco sauce

Votes: 5

Time: 35 min.
Complexity: easily
Servings: 4

This delicious, filling, and flavorful Spanish-style omelette is made as a sandwich, with traditional Spanish ingredients: ham, Manchego sheep's cheese, and Catalan romesco sauce wrapped in a large, thin omelette. The sauce's main ingredients are roasted hazelnuts, tomatoes, piquillo peppers, and spices. Its unique flavor pairs well with virtually any dish, whether seafood, meat, or vegetables. While the omelette is half-cooked, sprinkle it with cheese, top with ham slices, drizzle with romesco sauce, fold the omelette in half, and cook until the cheese melts. Serve for breakfast or a light dinner with a glass of red wine.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

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

Ingredient Substitution Suggestions

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Recipes with similar ingredients: hazelnuts, almond, white bread, garlic, red pepper flakes, tomatoes, piquillo pepper, wine vinegar, eggs, green onions, Manchego cheese, jamon ham

Cooking the dish according to the recipe:

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.
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.

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.

Categories:

recipe / Breakfast / Main courses / Eggs and dairy products / Sauces / European cuisine / Spanish cuisine / Ted Allen

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