Yam and Leek Tortilla
Servings
2Serving size
1/2 tortillaThis recipe makes good leftovers for sandwiches and such. Multiplying this recipe requires multiple skillets.
Ingredients
| 1 tsp. Olive oil |
| 1 large Leeks (cleaned and sliced crosswise) |
| 8 ounce Yam, raw (peeled and cut into 1/4 inch cubes) |
| 1/4 tsp. Salt |
| 1/4 tsp., leaves Dried thyme |
| 1/4 tsp., leaves Dried oregano |
| 2 large Egg white(s) |
| 2 large Egg(s) |
| 1 Tbsp Water |
Instructions
Place a medium skillet over medium high heat.
When the pan is hot add the oil and the leeks. Cook for about 5 minutes, stirring frequently.
Add the diced yams and cook for about two minutes. Stir and cover. Reduce the heat to medium and cook for about 12 - 15 minutes, tossing frequently.
Add the salt, pepper, thyme and oregano. Toss well.
Whisk the eggs, egg whites and water together until fluffy. Pour over the top of the leek and yams and then place the pan in the oven.
Cook for about 10 to 12 minutes, or until the egg is set.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
I love the yams diced and cooked with the leek like home fries and then made into a tortilla. It’s really delicious and a complete breakfast.