Spanish Frittata with Herby Yoghurt and Greens

Name: Spanish Frittata with Herby Yoghurt and Greens
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: spanish
Ingredients: 1 cup plain full-fat Greek yoghurt; 1/4 cup finely chopped herbs, such as dill, mint, basil, parsley, and/or chives; 2 garlic cloves, very finely chopped; 1 1/2 teaspoons fresh lemon juice; 1 1/2 teaspoons kosher salt, divided; 8 large eggs; 2 tablespoons olive oil; 2 shallots, thinly sliced; 2 cups coarsely chopped (about 1/2" chunks) cooked potatoes; 2 cups coarsely chopped raw or cooked greens, such as chard, kale, arugula, or spinach

Cook 30m

Total 50m

Ingredients

Servings

240 ml plain full-fat Greek yoghurt
60 ml finely chopped herbs, such as dill, mint, basil, parsley, and/or chives
2 garlic cloves, very finely chopped
1½ teaspoons fresh lemon juice
1½ teaspoons kosher salt, divided
8 large eggs
2 tablespoons olive oil
2 shallots, thinly sliced
480 ml coarsely chopped (about 1/2" chunks) cooked potatoes
480 ml coarsely chopped raw or cooked greens, such as chard, kale, arugula, or spinach

Instructions

Preheat oven to 175 °C. Mix yoghurt, herbs, garlic, lemon juice, and 1/2 tsp. salt in a small bowl.
Lightly whisk eggs and remaining 1 tsp. salt in a medium bowl. Add 120 ml yoghurt sauce and stir just a couple of times (do not completely incorporate yoghurt sauce).
Heat oil in a 10" cast-iron or oven-safe nonstick pan over medium. Add shallots and potatoes and cook, stirring occasionally, until shallots have softened and potatoes are golden, about 3 minutes. Add greens and cook, stirring occasionally, just until warmed through and wilted if greens were raw. Add egg mixture and cook, shaking pan occasionally, until sides are just beginning to set, 5–7 minutes.
Transfer pan to oven and bake frittata until puffed and set, 18–20 minutes. Immediately slide onto a cutting board to cool.
Cut frittata into 4 wedges and serve with remaining yoghurt sauce alongside.