Preheat the oven to 450°F/ 230°C and line a baking sheet with patchment paper.
Place the sweet potato and potato on the baking sheet, drizzle with 1,5 tablespoon oil and toss until coated. Spread out in an even layer, careful not to overcrowd and season with salt and pepper. Roast until tender, about 15 minutes.
In a large, oven-proof skillet, heat 1 tablespoon oil over medium heat. Add the onion and leeks, season with a pinch of salt and cook, stirring occasionally, until softened, about 5 minutes.
Then add the greens snd cook until soft, stirring often, about 3-4 minutes.
Finally add roasted potatoes and the egg mixture, stir to combine, spread in an even layer and cook on the stovetop for one minute.
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