Name: Spanish Frittata With Herby Yogurt and Greens
Cook time: 30 minutes
Total time: 50 minutes
Yield: 4 servings
Ingredients: 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

Spanish frittata in a woodhandled white skillet with a slice on a plate.

Photo by Chelsea Kyle, Food Styling by Ali Nardi

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.

Recipe notes

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