Dilled Potato Frittata Recipe | Vegetarian Times Skip to main content

Dilled Potato Frittata

Dill weed has a sourness that pairs well with potatoes. If you want to make the recipe with dried rosemary instead of dill, reduce the amount to 1 tablespoon and skip the yogurt sauce in step 5.

Dilled Potato FrittataDilled Potato Frittata



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1 lb. russet potatoes, sliced
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3 Tbs. cider vinegar
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3 Tbs. olive oil, divided
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2 Tbs. dried dill weed, divided
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4 cloves garlic, minced (4 tsp.), divided
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1 Tbs. Dijon mustard
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½ tsp. ground black pepper
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½ tsp. fine sea salt
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1 small onion, finely diced (1 cup)
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1 small tomato, diced (¾ cup)
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2 large eggs, beaten
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¾ cup plain fat-free yogurt
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2 Tbs. grated Parmesan cheese, optional


  1. 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 tsp. garlic, mustard, pepper, and salt in large bowl.
  2. Cook potatoes in large pot of boiling water 5 minutes, or until tender. Drain, and toss with dill mixture.
  3. Preheat oven to broil. Heat remaining oil in ovenproof skillet over medium-high heat. Sauté onion and tomato 5 minutes, or until soft. Transfer to bowl and fold in eggs.
  4. 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.
  5. 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.

Nutrition Information: 

8 g
Total Fat: 
11 g
Saturated Fat: 
2 g
30 g
107 mg
565 mg
3 g
6 g
Serves 4