Spanish Frittata with Herby Yoghurt and Greens

Ingredients for Spanish Frittata with Herby Yoghurt and Greens

• 240ml 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 cucchiaini di succo di limone fresco

• 1 1/2 cucchiaini di sale kosher, diviso

• 8 uova grandi

• 2 cucchiai di olio d'oliva

• 2 scalogni, affettati sottilmente

• 300g coarsely chopped (about 1/2" chunks) cooked potatoes

• 2 cups coarsely chopped raw or cooked greens, such as chard, kale, rocket, or spinach

How to make Spanish Frittata with Herby Yoghurt and Greens

Preheat oven to 177°C. Mix yoghurt, herbs, garlic, lemon juice, and 1/2 teaspoons salt in a small bowl.

Lightly whisk eggs and remaining 1 teaspoon salt in a medium bowl. Add 120ml 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.

Avvertenza

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