Golden Sweetcorn Potato Frittata Squares with Tomato Caper Yogurt

Golden Sweetcorn Potato Frittata Squares with Tomato Caper Yogurt 🌽🍅 A soft, golden tray-baked frittata you can slice into neat squares for brunch, lunch boxes, picnics or a low-effort supper. Sweetcorn keeps it bright, thin potato slices make it satisfying, and the tomato-caper yogurt gives every bite a cool, tangy lift. Yield: 9 squares Prep: 18 minutes Cook: 24-28 minutes Rest: 10 minutes Ingredients For the frittata: - 450 g waxy potatoes, sliced very thinly - 1 tbsp olive oil, plus a little for the tin - 6 large eggs - 120 g Greek yogurt - 80 ml milk - 1 tsp Dijon mustard - finely grated zest of 1 lemon - 1 tbsp lemon juice - 1 tsp fine sea salt - 1/2 tsp black pepper - 220 g sweetcorn kernels, drained well if using tinned - 4 spring onions, finely sliced - 20 g basil or parsley, chopped - 40 g grated mature cheddar or pecorino, optional but lovely For the tomato-caper yogurt: - 220 g Greek yogurt - 180 g cherry tomatoes, finely chopped - 2 tbsp capers, drained and roughly chopped - 1 tbsp olive oil - 1 tsp lemon juice - 1 small garlic clove, finely grated - pinch of salt - black pepper - extra basil to finish Method 1. Heat the oven to 190 C / 375 F. Line a 20 x 20 cm tin or small roasting tray with baking paper and brush lightly with olive oil. 2. Put the potato slices in a pan of salted boiling water and simmer for 5 minutes, just until bendy but not falling apart. Drain very well, spread on a plate and let the steam escape for a few minutes. This keeps the frittata from turning watery. 3. In a large bowl, whisk the eggs, Greek yogurt, milk, Dijon mustard, lemon zest, lemon juice, salt and pepper until mostly smooth. A few yogurt flecks are fine. 4. Fold in the sweetcorn, spring onions, herbs and cheese if using. Add the warm potatoes gently so the slices stay visible. 5. Pour into the lined tin and level the top. Bake for 24-28 minutes, until the centre is set, the edges are golden, and a skewer comes out without wet egg. If the top browns too quickly, cover loosely for the final few minutes. 6. Rest in the tin for 10 minutes before slicing. This helps the custardy middle settle into clean squares. 7. For the topping, stir the yogurt with tomatoes, capers, olive oil, lemon juice, garlic, salt and pepper. Spoon a little over the frittata just before serving and scatter with basil. Serving and storage Serve warm, room temperature, or chilled with a crisp salad. The squares keep covered in the fridge for up to 3 days. Rewarm gently at 160 C / 320 F for 8-10 minutes, or enjoy cold. Keep the tomato-caper yogurt in a separate container so the frittata stays neat and sliceable. Save this one for the next time you need a brunch dish that looks tidy, tastes bright, and does not need pan-by-pan flipping. 🥚✨ Tasteloom.club - easy recipes for everyday cravings