• 1 lb russet potato, sliced
  • 3 tablespoons cider vinegar
  • 3 tablespoons olive oil, divided
  • 2 tablespoons dried dill weed, divided
  • 4 garlic cloves, minced (4 tsp)
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1 small onion, finely diced (1 cup)
  • 1 small tomato (3/4 cup)
  • 2 large eggs, beaten
  • 3/4 cup plain yogurt
  • 2 tablespoons parmesan cheese, grated (optional)
  • 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.