On the rare occasions when I’ve had sunchokes before, I have enjoyed their distinctive flavor; their firmish flesh is sweet up front, and finishes with an artichoke-y tang that wraps itself pleasingly around the back of my mouth. Aka the Jerusalem artichoke, it has something of a sinister reputation for causing gas and stomach pain. According to the indispensable Alan Davidson, this is thanks to the high levels of inulin–a hard-to-digest starch–they possess.
As someone whose digestive system is generally one Milano cookie away from total chaos, this was not thrilling news, and added a new dimension to this challenge: how to highlight the sunchoke without having to consume very much of it? Upon further cogitation and browsing on teh interwebz, I was captivated by the suggestion, made by the lovely Clothilde of Chocolate & Zucchini, of a Spanish tortilla. She mentions in passing that the sunchoke gets on well with the potato, and what better way to showcase it than in a delicious, if fairly bland, tortilla of gently cooked egg, potato, and onion?