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Рецепт Spanish Style Beet Carrot And Egg Sandwich
by Global Cookbook

Spanish Style Beet Carrot And Egg Sandwich
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Ингредиенты

  • 1/4 c. mayonnaise
  • 1 1/2 Tbsp. ketchup
  • 1/2 tsp fresh lemon juice
  • 1/2 tsp Worcestershire sauce
  •     Tabasco
  •     salt and freshly grnd pepper
  • 1/4 c. vegetable oil
  • 1 sm onion, thinly sliced
  • 1 x 2mall beet, peeled and thinly sliced
  • 2 med carrots, thinly sliced
  • 1 med Yukon Gold potato, peeled and thinly sliced
  • 3 lrg Large eggs, lightly beaten
  • 4 x bialys or possibly bagels, split

Инструкции

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