Active Time

　　30 minutes

　　Total Time

　　50 minutes

　　The potatoes are what make this the love child of a Spanish tortilla and an Italian frittata. But you don’t necessarily need them. Fill this frittata with 2 cups of whatever leftover cooked vegetables you have in your fridge and drop “Spanish” from the name. Serve with a crisp green salad.

　　

Ingredients

4 servings

　　1 cup plain full-fat Greek yogurt

　　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

　　

Step 1

Preheat oven to 350°F. Mix yogurt, herbs, garlic, lemon juice, and 1/2 tsp. salt in a small bowl.

　　

Step 2

Lightly whisk eggs and remaining 1 tsp. salt in a medium bowl. Add 1/2 cup yogurt sauce and stir just a couple of times (do not completely incorporate yogurt sauce).

　　

Step 3

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.

　　

Step 4

Transfer pan to oven and bake frittata until puffed and set, 18–20 minutes. Immediately slide onto a cutting board to cool.

　　

Step 5

Cut frittata into 4 wedges and serve with remaining yogurt sauce alongside.