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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak potatoes in cold water 10 minutes to remove excess starch. Drain and pat dry. | 2. Whisk together vinegar, 2 Tbs. olive oil, 1 Tbs. dill, 3 teaspoons garlic, mustard, pepper, and salt in large bowl. | 3. Cook potatoes in large pot of boiling water 5 minutes, or until tender. Drain, and toss with the vinegar dill mixture from step two. | 4. Preheat oven to broil. Heat remaining oil in ovenproof skillet over medium-high heat. Saute onion and tomato 5 minutes, or until soft. Transfer to bowl and fold in eggs. | 5. 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. | 6. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
russet potato	1		sliced	-	-	-	-
cider vinegar	3	tablespoons		9.387	0.4157	0.0	0.0
olive oil	3	tablespoons	divided	358.02	0.0	0.0	40.5
dill weed	2	tablespoons	divided dried	0.4784	0.0781	0.0385	0.0125
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
dijon mustard	1	tablespoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
salt	1/2	teaspoon		-	-	-	-
onion	1		diced	28.0	6.537999999999999	0.77	0.07
tomato	1			16.38	3.5399	0.8008	0.182
egg	2		beaten	143.0	0.72	12.56	9.51
plain yogurt	3/4	cup		-	-	-	-
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.