| Level: | Easy |
| Total: | 35 min |
| Prep: | 14 min |
| Cook: | 21 min |
| Yield: | 4 servings |
Ingredients
- 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
- 5 large eggs
- Kosher salt
- 1 scallion, minced
- 1/2 cup coarsely grated manchego cheese
- 3 thin slices iberico or serrano ham
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 462 |
| Total Fat | 40 g |
| Saturated Fat | 9 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 18 g |
| Cholesterol | 253 mg |
| Sodium | 462 mg |
Reviews
This was great! An awesome use for leftover romesco! I don’t get the snarky comments. If you don’t have fancy ham then use something else. If you don’t like too many ingredients then don’t make romesco sauce. Mark a review down if you make it and don’t like it. But don’t mark a review down because you don’t like the recipe itself. That makes no sense at all.
Yeah, I’ll just run down to my walmart Neighborhood Market and pick up some Hamone Iberico. I hope they don’t run out before I get there.
This is not a Spanish Omelet. This is an omelet with Spanish cheese and Spanish ham. A true Spanish omelet is eggs and potatoes, no sauces no cheeses.
Personally, I think it’s unfair to give a bad review because the prep is deemed complicated. The omelette was to die for, and so unique to the normal omelette scene. I can agree that hazelnut prep (roasting, peeling is a royal pain. As I was in a rush, I substituted macadamia nuts for the hazelnuts. May not have tasted quite the same, but was still delish. And from start to finish, these omelettes only took 30 mins. Give it a shot!
too hard, too many ingredients for me
This is a fantastic dish! Made it for some friends during a “breakfast for dinner” get-together and they all raved. The flavors are bold but not overpowering, and any omelet that goes with a good glass of wine is a meal you can have anytime!