Asparagus and Sunchoke Tortilla

A little different to our other breakfast options! On a hot, sunny summer morning, think of this recipe as a Spanish breakfast.... but it's just as delicious for lunch or dinner.

8 Jerusalem artichokes scrubbed
Juice of ½ lemon
8 eggs
4-6 basil leaves (torn)
Freshly ground black pepper
Olive oil
Handful of spinach leaves – roughly chopped
8 thin asparagus spears – cut into pieces
2 medium tomatoes – sliced

Boil the Jerusalem artichokes in water along with the lemon juice, until they feel tender when pierced with a skewer, approximately 15 minutes. Drain and allow to cool, then slice thickly.

Beat the eggs with the basil and seasoning. Preheat the grill.

Heat the olive oil in a large frying pan and add the egg mixture. Scatter the spinach, asparagus, artichokes and tomatoes evenly over the egg. Cook the tortilla for about 3 minutes (don’t stir it) and then place under a grill for a minute or two until golden brown all over.

Serve the tortilla cut into wedges with a green salad.

This recipe can be adapted to include some grated goats cheese or other seasonal vegetables.