Spanish-Style Beet, Carrot and Egg Sandwich Recipe

Name: Spanish-Style Beet, Carrot and Egg Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup mayonnaise; 1 1/2 tablespoons ketchup; 1/2 teaspoon fresh lemon juice; 1/2 teaspoon Worcestershire sauce; Tabasco; Salt and freshly ground pepper; 1/4 cup vegetable oil; 1 small onion, thinly sliced; 1 small beet, peeled and thinly sliced; 2 medium carrots, thinly sliced; 1 medium Yukon Gold potato, peeled and thinly sliced; 3 large eggs, lightly beaten; 4 bialys or bagels, split

Servings: persons

1/4 cup mayonnaise
1 1/2 tablespoons ketchup
1/2 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
Tabasco
Salt and freshly ground pepper
1/4 cup vegetable oil
1 small onion, thinly sliced
1 small beet, peeled and thinly sliced
2 medium carrots, thinly sliced
1 medium Yukon Gold potato, peeled and thinly sliced
3 large eggs, lightly beaten
4 bialys or bagels, split

1
In a small bowl, mix the mayonnaise with the ketchup, lemon juice and Worcestershire sauce.
2
Season the sauce with Tabasco and salt and pepper.
3
In a large nonstick skillet, heat the oil until almost smoking.
4
Add the sliced onion and cook over moderate heat until softened, about 3 minutes.
5
Add the beet slices and cook until almost tender, about 5 minutes.
6
Stir in the carrots and cook for 5 minutes.
7
Add the potato, season with salt and cook until all of the vegetables are tender, about 7 minutes.
8
In a medium bowl, beat the eggs with a dash of Tabasco; season with salt and pepper.
9
Gently stir the eggs into the vegetables, cover and cook over moderate heat until the eggs are just barely set, about 5 minutes.
10
Flip the vegetable omelette with a spatula and cook for 1 minute longer.
11
Transfer the omelette to a work surface, cover loosely with foil and keep warm.
12
Meanwhile, lightly toast the bialys.
13
Spread the sauce on the bialys.
14
Cut the vegetable omelette into 4 wedges, set a wedge on each bialy, close the sandwiches and serve.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1/4 cup mayonnaise, 1 1/2 tablespoons ketchup, 1/2 teaspoon fresh lemon juice, 1/2 teaspoon Worcestershire sauce, and more.

Yes, Spanish-Style Beet, Carrot and Egg Sandwich falls under the General 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.

Spanish-Style Beet, Carrot and Egg Sandwich

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