ingredients
6 servings

Quick and Easy Romesco Sauce

One 15-to-16-ounce bottle roasted red bell peppers, drained, juices reserved
⅓ cup extra-virgin olive oil
¼ cup tomato paste
¼ cup Marcona almonds or hazelnuts, toasted
2 tablespoons sherry wine vinegar
2 cloves garlic, peeled, chopped
1 teaspoon smoked paprika
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Omelet

4 tablespoons extra-virgin olive oil
3 small onions, sliced
5 small Yukon gold potatoes (1 ½ pounds), peeled, cut into 1/8-inch-thick rounds
1 ¼ teaspoons kosher salt
½ teaspoon freshly ground black pepper
5 large eggs, at room temperature
6 cloves garlic, chopped
6 large pimiento-stuffed olives, thinly sliced or coarsely chopped
1 tablespoon chopped fresh Italian parsley, plus sprigs for garnish
1 tablespoon chopped fresh thyme, plus sprigs for garnish
¾ cup coarsely chopped or crumbled feta (about 3 ounces)