I went on a weird grocery shopping binge for a bit where about every other day I would go to the store and pick up a few things. Then I ended up with a ton of food in my refrigerator, and I kind of freaked out when I realized that if I didn’t eat it soon, it would go bad.
Since then, I’ve been working my way through my ingredients, and I’m getting the volume down. Tonight, I made a quick dinner with a sweet potato and leek from our garden and the half-dozen eggs I had left. It’s basically a Spanish omelet with a sweet potato subbing for a white potato and a leek standing in for onion.
If you need a quick dinner or breakfast, this is the ticket.
Sweet Potato and Leek Omelet
1 medium sweet potato, peeled and chopped into small chunks
1 leek, sliced into rounds about 1/4 inch thick
sea salt (I used lime sea salt from our fancy new grocery store.)
Preheat the oven to 325 degrees.
Heat a cast iron, oven-proof skillet on the stove. Pour in a tablespoon or two of olive oil. Swirl it around the pan.
Add the sweet potato to the skillet, and cook until it is nearly soft. Sprinkle with sea salt and toss a bit. Add the leek and cook a few minutes more.
Break the eggs into a bowl and whisk with a fork. Add a little bit of milk, maybe 1/4 cup, and some fresh black pepper. Whisk a little more.
Pour the eggs into the skillet so they cover the sweet potato chunks and leek. Put the skillet into the oven and cook until the eggs are done, about 25 minutes.