Persian Herb Frittata with Walnut-Lime Dressing

Ingredients

• 300 g Russet potatoes
• 1 medium Yellow onion
• 2 cloves Garlic
• 6 Eggs
• 120 g Plain yogurt (or sour cream)(optional)
• 60 g Fresh parsley, chopped
• 30 g Fresh cilantro, chopped
• 15 g Fresh dill, chopped(optional)
• 120 g Baby spinach
• 60 g Walnuts
• 2 tbsp Lime juice
• 1 tsp Lime zest
• 3 tbsp Olive oil
• 1/2 tsp Ground turmeric(optional)
• 1/2 tsp Ground cumin(optional)
• 3/4 tsp Kosher salt
• 1/2 tsp Black pepper
• 1/4 tsp Red pepper flakes(optional)

Instructions

1. 1

   Prep (20 minutes): Heat oven to 375°F (190°C). Peel and thinly slice potatoes; slice onion. Mince garlic. Chop parsley, cilantro, and dill (if using).

2. 2

   Cook frittata base (20 minutes): In a 10-inch oven-safe skillet, heat 1 tbsp olive oil over medium heat. Sauté onion with a pinch of salt until softened, 6–8 minutes. Add potatoes and cook, stirring, until slightly tender, 10–12 minutes. Stir in garlic and cook 1 minute.

3. 3

   Bake frittata (15 minutes): In a bowl, whisk eggs with yogurt (if using), turmeric (if using), cumin (if using), pepper, and remaining salt. Fold in chopped herbs. Pour egg-herb mixture over the hot potato-onion mixture. Bake until puffed and set in the center, about 15 minutes (total cook time 35 minutes).

4. 4

   Make walnut-lime dressing (5 minutes, during bake rest): Blend walnuts with remaining 2 tbsp olive oil, lime juice, lime zest, and red pepper flakes (if using) until thick and pourable; stir in a pinch of salt and pepper.

5. 5

   Quick sauté greens (5 minutes): In a small pan, heat 1 tsp olive oil over medium-high heat. Sauté spinach just until wilted, 1–2 minutes; season lightly with salt and pepper.

6. 6

   Serve: Slice frittata. Plate with sautéed greens and drizzle walnut-lime dressing over the top.