For the Sauce:
- 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
For the Omelet:
- 5 large eggs
- Kosher salt
- 1 scallion, minced
- 1/2 cup coarsely grated manchego cheese
- 3 thin slices iberico or serrano ham
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 and1/4 teaspoon salt and pulse, thinning with water as needed. Add salt and red pepper flakes to taste.
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.
Photograph by Stephanie Foley