Recipe courtesy of Ted Allen
Save Recipe Print
Spanish Omelet with Romesco Sauce
Total:
35 min
Prep:
14 min
Cook:
21 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Prep:
14 min
Cook:
21 min
Yield:
4 servings
Level:
Easy

Ingredients

For the Sauce: 
For the Omelet:

Directions

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.

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

My Private Notes

Add a Note
More from:

Breakfast

Get the Recipe

Crispy Chicken Parm Balls

Learn how to make these crispy balls that taste just like Chicken Parmesan.

IDEAS YOU'LL LOVE

Omelet for Two

Recipe courtesy of Ina Garten

Baked Gruyere and Sausage Omelet

Recipe courtesy of Giada De Laurentiis

Big Ole Tex-Mex Burrito Omelet

Recipe courtesy of Sunny Anderson

Browse Reviews By Keyword

          Latest Stories