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Spanish Frittata with Herby Yoghurt and Greens

Spanish Frittata with Herby Yoghurt and Greens

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

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This vibrant Spanish frittata with herby yoghurt and greens is a wonderful way to elevate the classic potato omelettete into a fresh, modern vegetarian meal. By marbling a zesty herb-infused yoghurt through the eggs, the dish takes on a beautiful creamy texture and a bright, citrusy finish. It is an excellent way to use up leftover boiled potatoes and any leafy greens you have in the fridge, from peppery rocket to earthy kale.

Ideal for a light weekend brunch or a quick midweek supper, this protein-rich dish is as versatile as it is nutritious. Serve the warm wedges with a generous dollop of the remaining yoghurt sauce and perhaps a simple side salad. It also packs exceptionally well for a healthy office lunch the following day, as the flavours of the fresh dill, mint and parsley continue to develop over time.

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 colheres de chá de suco de limão fresco
1 1/2 colheres de chá de sal kosher, dividido
8 ovos grandes
2 colheres de sopa de azeite de oliva
2 shallots, thinly sliced
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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.