Dilled Potato Frittata

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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 tomato (3/4 cup)
• 2 large eggs, beaten
• 3/4 cup plain yogurt
• 2 tablespoons parmesan cheese, grated (optional)

Recipe

• 1 soak potatoes in cold water 10 minutes to remove excess starch. drain and pat dry.
• 2 whisk together vinegar, 2 tbs. olive oil, 1 tbs. dill, 3 teaspoons garlic, mustard, pepper, and salt in large bowl.
• 3 cook potatoes in large pot of boiling water 5 minutes, or until tender. drain, and toss with the vinegar dill mixture from step two.
• 4 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.
• 5 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.
• 6 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.