Dilled Potato Frittata
photo by The Tiny Chef
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4
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
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon salt
- 1 small onion, finely diced (1 cup)
- 1 small tomatoes (3/4 cup)
- 2 large eggs, beaten
- 3⁄4 cup plain yogurt
- 2 tablespoons parmesan cheese, grated (optional)
directions
- Soak potatoes in cold water 10 minutes to remove excess starch. Drain and pat dry.
- Whisk together vinegar, 2 Tbs. olive oil, 1 Tbs. dill, 3 teaspoons garlic, mustard, pepper, and salt in large bowl.
- Cook potatoes in large pot of boiling water 5 minutes, or until tender. Drain, and toss with the vinegar dill mixture from step two.
- Preheat oven to broil. Heat remaining oil in ovenproof skillet over medium-high heat. Saute onion and tomato 5 minutes, or until soft. Transfer to bowl and fold in eggs.
- Spread potato mixture in same skillet, and reduce heat to medium. Cover, and cook 6 minutes, or until crust begins to form on underside. Pour egg mixture over potatoes. Cook 4 minutes, or until eggs are set.
- Combine yogurt, remaining dill, and garlic in bowl. Top frittata with cheese, if desired, and place under broiler 2 minutes. Slice into wedges, and serve with yogurt mixture.
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Reviews
-
This was delicious! Had this for dinner even. Pretty sure I messed up the potato/egg ratio, I used 4 russet potatoes and as a result had to add 2 more eggs. I tried to snap a picture before family ate it up, so as a result I got a half-baked picture of the leftovers. Followed recipe as exact (maybe except for potatoes and eggs) and it was excellent!
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I was pleasantly surprised with this! We loved the combination of the dill (I used fresh), vinegar and yogurt with the potatoes. We also liked that it wasn't super egg-y, though most people might want to add one more egg to it. I used less salt and pepper, omitted the mustard, and added about 3 ounces of veggie sausage to it. I also microwaved the potatoes, and cooked the eggs a couple minutes longer. Next time I want to try to make these as frittata muffins in the oven!
RECIPE SUBMITTED BY
Update: We've moved back to the states, and are experiencing the joys of living in Wenatchee, WA for the first time! I'm spending most of my time in the kitchen canning, freezing, and drying fruit now and loving it!
We are a couple, Jason and Mollie, that loves to cook together. We have two wonderful DD's, Enjoli (9) and Emily (7) that make life so much more fun! I, Mollie, studied Nutrition so I try to make most of our meals healthy while still tasting great! Our girls love helping us cook...and eat! We're vegetarian and love eating healthy without missing any flavor! We try to eat mostly vegan, so we have many vegan recipes posted. We are world traveling missionaries and students that have visited many countries and have lived in the States, South Korea, and are currently in the Philippines. So we always need to adjust our menu based on the food available. Zaar has been a tremendous help!
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