Pancetta Leek Frittata with a Yam Base
 
Prep time
Cook time
Total time
 
Serves: 6
INGREDIENTS:
  • 8 eggs
  • 300 grams pancetta, chopped
  • 1 large leek, halved and sliced
  • 1 cup yams, sliced paper thin (2 small or 1 medium)
  • A spray or brush of avocado oil (an any preferred type)
  • A few cracks of black pepper
DIRECTIONS:
  1. Preheat oven to 400°.
  2. Place a large skillet on the stove over medium high heat.
  3. Once it is warmed up add in the pancetta and leeks. In the beginning it will only need to be stirred every minute or two but at about the seven minute in point (when the leeks start to brown) it will need to be sautéed, or stirred continuously for a final three minutes.
  4. Meanwhile, crack the eggs into a large bowl, add in the pepper and whisk until fully blended.
  5. Peel and slice the yams.
  6. Spray or brush a large pie dish with a thin layer of oil. Arrange the yam slices so that they are slightly overlapping in an even layer, covering the whole bottom of the pan.
  7. Once the pancetta mixture is ready remove it from the heat and set it aside to cool for a couple minutes. Spread out some paper towel then dump the pancetta mixture on top to absorb any excess oil. Dap the top with more paper towel.
  8. Add the pancetta mixture into the eggs, stir to combine evenly then carefully pour it all into the pie dish over the yams.
  9. Bake for 35 minutes until golden brown on top and cooked all the way through.
  10. *The green parts of the leeks might look pretty dark but they won't taste burnt.
Recipe by Love from the Land at https://www.lovefromtheland.com/pancetta-leek-frittata-yam-base/