Place the sweet potato and potatoes in a microwave-safe steam case and microwave on high for 8 minutes.

Carefully remove and let cool.

Peel and dice, then sauté with a drizzle of olive oil.

Season with salt and pepper and cook over medium-high heat for a few minutes until golden brown.

In a bowl, beat the eggs, add the potatoes and sweet potato, and mix well.

Pour into a nonstick skillet with a little oil over high heat, and cook to your preferred doneness. I personally love it slightly undercooked.