Gorgeous, hearty and tasteful omelet in Spanish style is prepared in the form of a sandwich, in which in a large thin omelet wrapped traditional spanish ingredients: jamon, Manchego sheep cheese and Catalan romesco sauce. Main ingredients sauce – roasted hazelnuts, tomatoes, piquillo peppers and spices. Its unique taste is combined with almost any dish, whether then seafood, meat or vegetables. Half-finished omelet in a pan sprinkle with cheese, lay on top sliced jamon, pour sauce rommesco, roll the omelet in half and wait for the cheese to melt. Serve for breakfast or a light dinner with a glass of red вина. 
Time: 35 мин. Complexity: easy Servings: 4 The recipes use volumetric containers of volume: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
Romesco sauce
- 1/4 Art. hazelnuts (with skin)
- 1/3 Art. olive oil + extra to drizzle
- 1/4 Art. toasted almonds
- 1 slice of bread with a crust, diced into 1 cm cubes.
- 2 cloves of garlic, chopped
- 0.5 tsp red pepper flakes + extra to taste
- 1 whole tomato, canned in its own juice, purified
- 1/4 Art. canned baked red peppers (preferably picillo)
- 0.5-1 tbsp. l red wine vinegar
Omelette
- 5 large eggs
- 1 chopped green onion
- 0.5 tbsp. coarsely grated Manchego cheese
- 3 thin slices of Iberico jamon or Serrano jamon
Recipes with similar ingredients: hazelnuts, almonds, bread white, garlic, red pepper flakes, tomatoes, piquillo pepper, wine vinegar, eggs, green onions, manchego cheese, ham jamon
Recipe preparation:
- Prepare the sauce: Preheat the oven to 175 ° C. Sprinkle hazelnuts on a baking sheet and fry in the oven until golden brown, 10-15 minutes. Wrap warm nuts in a clean towel and rub, to remove the peel.
- In a pan with non-stick coating with a diameter of 22 cm. On moderate heat, heat 1/3 tbsp. olive oil. Add the hazelnuts, almonds, bread, garlic and red pepper and sauté until golden brown about 3 minutes. Transfer to a food processor, add a tomato, piquillo pepper, vinegar and 1/4 tsp. salt and grind, with diluting with water if necessary. Add salt and red pepper over to taste.
- Cook the omelet: In a bowl, beat the eggs by adding a pinch salt and chives. Put the frying pan on moderate heat again and add more oil if necessary. Pour in eggs and fry about 3 minutes, dividing the edges with a silicone spatula to a raw egg flowed to the edge. Sprinkle with cheese, then put on one half jamon and 1/4 tbsp. sauce. Fry until cheese melts and eggs freeze for 2-3 minutes. Fold the omelet in half to close the filling. Serve with watering sauce.
