Sunchoke Spanish Tortilla

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

Sunchoke Spanish Tortilla photo

  • Ingredients
  • 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.


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About the Author

Jackie Kest lives in sunny California with her Husband and kids. Follow her as she cooks and experiments with recipes creating delicious & HEALTHY meals for her family!

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