Recipe by Enjolinfam
I've been looking for a good vegetarian frittata recipe and was so excited to find this one in Vegetarian Times!
Top Review by The Tiny Chef
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!
- 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 See How It's Made
- 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.