Spanish-Style Jerusalem Artichoke Omelette
The Spanish-style Jerusalem artichoke omelette is a must-try. It impresses health-wise with the fiber inulin.
Ingredients
- 300 g Jerusalem artichokes
- 150 g Mushrooms
- 1 onion
- 2 tbsp butter (30 g)
- Salt
- Pepper
- 100 ml Vegetable broth
- a handful herbs (e.g., parsley and chives)
- 5 eggs
Instructions
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1.
Peel the Jerusalem artichokes and slice them thinly. Clean the mushrooms and slice them. Peel and finely dice the onion.
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2.
Melt 1 tbsp butter in a pan. Sauté the Jerusalem artichokes with the onion over medium heat, season with salt and pepper, then deglaze with broth. Cover and steam gently for about 10 minutes. Remove the lid and let the liquid evaporate.
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3.
Add the remaining butter and cook the mushrooms together. Wash, dry, shake off excess water, and chop the herbs. Whisk the eggs with the herbs, season with salt and pepper, then pour over the vegetables. Cook for 2–3 minutes until golden brown and set. Flip the omelette using a plate, cook another 2–3 minutes, then cut into quarters and serve.
