The jerusalem artichoke omelette

Clean carefully the topinambur, by wiping them with a stiff bristled brush to remove any remaining soil, then wash them under running water and then dry them with a cloth.

Sbucciateli, cut them into thin slices and fry them in a pan with 50 g of butter, a high flame for a couple of minutes, stirring constantly with a wooden spoon.

Lower then the flame and cook the vegetables for 20 minutes in covered container.

When the Jerusalem artichokes are almost cooked, season with salt and sprinkle with finely chopped parsley.

Stir quickly, add the cream and let thicken in pan discovered until the bottom has formed a homogeneous sauce.

Break the eggs into a bowl, add salt and pepper and beat them with whips until ' will be foamy.

Melt the remaining butter in a pan and pour in the beaten eggs.

Bake the omelet for a few minutes on moderate heat and, when the surface is wrinkled, put at the center of the Jerusalem artichokes with their cooking.

Fold the edges of the omelet over filling, leave it on the stove for a few minutes, then serve hot.

---ADVICE.

The Jerusalem artichoke tubers are small, delicate taste reminiscent of artichokes.

Are not very well known, although lend themselves to many dishes, including this delicious stuffed omelette.