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.

No additional tips available.

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

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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.

Dilled Potato Frittata

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