Spanish Omelet with Romesco Sauce

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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