• prep: 30 min
• cook: 50 min
• total: 1 hr 20 min

servings:

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.

• 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

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