Spanish Omelet with Romesco Sauce Recipe

Name: Spanish Omelet with Romesco Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 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

Servings: persons

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

1
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.
2
Wrap in a clean towel while still warm and rub to remove the skins.
3
Heat 1/3 cup olive oil in a 9-inch nonstick skillet over medium heat.
4
Add the hazelnuts, almonds, bread, garlic and red pepper flakes and cook until golden, about 3 minutes.
5
Transfer to a food processor; add the tomato, piquillo peppers, vinegar and1/4 teaspoon salt and pulse, thinning with water as needed.
6
Add salt and red pepper flakes to taste.
7
Make the omelet: Whisk the eggs, a pinch of salt and the scallion in a bowl.
8
Return the skillet to medium heat and drizzle with more oil, if needed.
9
Add the eggs and cook about 3 minutes, loosening the edges with a rubber spatula to allow the uncooked egg to run underneath.
10
Sprinkle with the cheese, then layer the ham and 1/4 cup sauce on one side.
11
Cook until the cheese melts and the eggs set, 2 to 3 more minutes.
12
Fold in half to cover the filling.
13
Serve with more sauce, if desired.
14
Photograph by Stephanie Foley

600

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Spanish Omelet with Romesco Sauce falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spanish Omelet with Romesco Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions