Dilled Potato Frittata Recipe

Name: Dilled Potato Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb russet potato, sliced; 3 tablespoons cider vinegar; 3 tablespoons olive oil, divided; 2 tablespoons dried dill weed, divided; 4 garlic cloves, minced (4 tsp); 1 tablespoon Dijon mustard; ½ teaspoon ground black pepper; ½ teaspoon salt; 1 small onion, finely diced (1 cup); 1 small tomatoes (3/4 cup); 2 large eggs, beaten; ¾ cup plain yogurt; 2 tablespoons parmesan cheese, grated (optional)

Servings: persons

1 lb russet potato, sliced
3 tablespoons cider vinegar
3 tablespoons olive oil, divided
2 tablespoons dried dill weed, divided
4 garlic cloves, minced (4 tsp)
1 tablespoon Dijon mustard
½ teaspoon ground black pepper
½ teaspoon salt
1 small onion, finely diced (1 cup)
1 small tomatoes (3/4 cup)
2 large eggs, beaten
¾ cup plain yogurt
2 tablespoons parmesan cheese, grated (optional)

1
Soak potatoes in cold water 10 minutes to remove excess starch.
2
Drain and pat dry.
3
Whisk together vinegar, 2 Tbs.
4
olive oil, 1 Tbs.
5
dill, 3 teaspoons garlic, mustard, pepper, and salt in large bowl.
6
Cook potatoes in large pot of boiling water 5 minutes, or until tender.
7
Drain, and toss with the vinegar dill mixture from step two.
8
Preheat oven to broil.
9
Heat remaining oil in ovenproof skillet over medium-high heat.
10
Saute onion and tomato 5 minutes, or until soft.
11
Transfer to bowl and fold in eggs.
12
Spread potato mixture in same skillet, and reduce heat to medium.
13
Cover, and cook 6 minutes, or until crust begins to form on underside.
14
Pour egg mixture over potatoes.
15
Cook 4 minutes, or until eggs are set.
16
Combine yogurt, remaining dill, and garlic in bowl.
17
Top frittata with cheese, if desired, and place under broiler 2 minutes.
18
Slice into wedges, and serve with yogurt mixture.

480

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb russet potato, sliced, 3 tablespoons cider vinegar, 3 tablespoons olive oil, divided, 2 tablespoons dried dill weed, divided, and more.

Yes, Dilled Potato Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dilled Potato Frittata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions