Preheat oven to 350 degrees.
Cut 1 large Japanese yam into thin discs and boil in a pot of salted water until fork tender...then remove and drain the liquid. **Note, you can also cook the yam whole, within its skin and slice after it is fork tender. This will take slightly longer, however.
Toss in freshly minced garlic and a handful of chopped parsley into the pot with the drained yams.
In a separate bowl, whisk together 12 whole eggs.
Pour one tbsp avocado oil into a deep, nonstick skillet. Spread the oil so that it coats the bottom of the pan. Pour in the whisked eggs.
Submerge the sliced yams and sliced pepperettes into the eggs, making sure they're evenly layered throughout.
Place the pan in the oven and bake at 350 for approximately 15-20 minutes or until the top of the eggs have set and are no longer loose when you gently shake the pan.
Remove the pan from the oven and let cool for at least 5 minutes so that the eggs settle.
With the pan resting on a flat surface, place an upside-down plate firmly overtop of the pan. Holding the plate firmly against the pan, flip everything together so that the plate is now on the bottom and the pan is on the top. The eggs should release down into the plate from the pan and leave you with a perfectly cooked Paleo Tortilla de Patata!
Slice the Tortilla into large wedges, serve with some paleo mayo and enjoy!