4 cups leeks, chopped, white and light green parts only
5 cups sweet potatoes, peeled and thinly sliced
5 eggs, beaten
salt and pepper, to taste
In a deep skillet, saute the leeks in 1 tablespoon of olive oil over medium heat until soft. Remove and set aside to cool. Lightly salt the sweet potatoes and saute in the same skillet until soft. When cool, gently fold the leeks and sweet potatoes into the beaten eggs. Add ¼ teaspoon salt to the egg, potato and leek mixture. Heat a non-stick 9-inch skillet over high heat until very hot. Add a drizzle of olive oil; if it smokes, remove from the heat until it stops smoking. Pour in the egg mixture and turn the heat down to medium. Cook for 5 minutes, or until the eggs have almost set. Place a plate over the pan and quickly flip the tortilla onto the plate. Slide the tortilla, cooked side up, back into the pan and cook for an additional 3 to 4 minutes. Serve at room temperature, either in wedges or cut into squares and placed on slices of baguette.