Spanish-Style Beet, Carrot and Egg Sandwich

• 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.

mayonnaise, ketchup, lemon juice, worcestershire sauce, tabasco, salt, vegetable oil, onion, beet, carrots, potato, eggs, bagels

Taken from www.foodandwine.com/recipes/spanish-style-beet-carrot-and-egg-sandwich (may not work)