Romesco Sauce With Spanish Omelet

Ingredients

For the sauce:
1/4 cup hazelnuts (with skin)
1/3 cup extra virgin olive oil, plus more to the drizzle
1/4 cup roasted almonds
1 slice of crispy bread, cut into 1/2-inch cubes
2 cloves of garlic, sliced
1/2 teaspoon red pepper flakes, plus more to taste
1 whole peeled tomato preserve
1/4 cup fried red peppers (preferably piquillos)
1/2 to 1 tablespoon of red wine
Kosher salt
For the omelette:
5 large eggs
Kosher salt
1 shallots, chopped
1/2 cup coarsely grated Manchego cheese
3 thin slices of iberico or serrano ham

Directions

Prepare the sauce: Preheat the oven to 350 degrees. Place the hazelnuts on a baking sheet and apply to golden, 10 to 15 minutes. Wrap in a clean towel while still warm and rubbing to remove the skin.

Heat 1/3 cup of olive oil in a 9-inch non-stick pan over medium heat. Add the hazelnuts, almonds, bread, garlic and red pepper flakes and cook until golden, about 3 minutes. Transfer to a kitchen machine; Add the tomato, piquillo pepper, vinegar and 1/4 teaspoon salt and pulse, thinning with water as needed. Add salt and red pepper flakes.

Make the omelette: Beat the eggs, a pinch of salt and the shallot in a bowl. Bring the pan to medium heat and lightly sprinkle with more oil if necessary. Add the eggs and cook for about 3 minutes, loosen the edges with a rubber spatula to allow the uncooked egg to run underneath. Sprinkle with the cheese, then the ham and 1/4 cup of sauce on one side. Cook until the cheese melts and put the eggs, 2 to 3 minutes. Fold the half to cover the filling. Serve with more sauce if desired.