Heat the oil in a medium-sized frying pan over a medium heat. Add the sweet potato and cook for 5 minutes, or until softening and turning golden.
Add the mushrooms and leeks, cooking for 5 minutes or until softened.
Meanwhile, beat the eggs together in a bowl with 2tbsp cold water. Then add the chives and cheese and pour into the pan.
Preheat the grill. Cover the pan and cook for 15 minutes, over a low heat, occasionally tilting the pan so that the uncooked mixture runs to the outside and cooks.
Toast the top of the tortilla under the grill for just 2 mins, or until set and golden. Then serve!
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