Unpeeled Sunchokes look like this
This week I attended the Los Angeles International Food and Wine Festival, which was presented by the Herzog Winery. One of my favorite bites of the night was a Sunchoke Spanish Tortilla topped with caviar. Naturally, when I got home, I got to work trying to replicate it as an appetizer for Shabbos, and this is my version.
A Spanish tortilla is sort of like an omelet or frittata with layers of potatoes and onions in it which is cooked until crispy in a skillet and then sliced into pieces. This version uses sunchokes instead of the potatoes.
Sunchokes, also called Jerusalem artichokes, resemble unpeeled ginger, but have a taste similar to artichokes and a texture similar to potatoes. They are a member of the sunflower family, but are tubers, which mean they grow underground. Some nutritional benefits that they boast are: lots of fiber, iron, phosphorus, vitamin C,and B vitamins. They make a good substitute for potatoes for those who do not eat white carbs. I usually find them in Whole Foods or at farmer’s markets.
Sunchoke Spanish Tortilla
- 6 sunchokes, peeled and rinsed
- 1 onion, diced
- 4 eggs
- salt and pepper
- creme fraiche or tofutti sour cream for pareve meal to serve
- salmon caviar or any kosher caviar to serve
- cilantro or parsley sprig for garnish
- Boil the sunchokes in salted water until soft enough to pierce with fork. Let cool and slice into small pieces.
- In a nonstick frying pan, saute the onion in olive oil until golden. Add the sunchoke pieces and saute a few minutes longer. Season with salt and pepper.
- Remove vegetables from the pan and pour into a bowl.
- Wipe out skillet and add 4 beaten eggs to the vegetables in the bowl, mixing well.
- Heat a few tablespoons of canola oil in the pan until very hot.
- Pour in the egg/vegetable mixture and cook until bottom is set and crispy.
- Flip onto a plate and back into the pan to cook the other side.
- When cool, slice into wedges or squares and top each piece with a dollop of creme fraiche and caviar.