Herbed Egg and Potato Galette

• 150 g (3 large eggs) — Large whole eggs, raw
• 160 g, coarsely grated and squeezed dry — Raw baby potatoes
• 60 g (4 tbsp) — Plain nonfat Greek yogurt
• 30 g (1 packed cup), roughly chopped — Raw baby spinach
• 6 g (2 tbsp), finely chopped — Fresh chives
• 1 g (1 tsp) — Dried oregano leaves
• 9 g (2 tsp) — Extra-virgin olive oil
• 0.6 g (1/4 tsp) — Ground black pepper
• 0.75 g (1/8 tsp) — Fine salt

Method

1. 1Measure ingredients: Prepare the potato and eggsMeasure baby potatoes, eggs, oregano, black pepper, and salt using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Prepare the potato and eggsSqueeze the grated potato firmly in a clean towel. Whisk the eggs with oregano, pepper, salt, half of the chives, and the chopped spinach until streak-free.Look for: The grated potato is dry to the touch and the egg mixture is evenly flecked with herbs.Safety: Wash hands after handling raw egg and keep the damp towel away from ready-to-eat food.
3. 3Brown the potato galetteHeat 6 g olive oil in a 10-inch nonstick skillet over medium-high. Press the potato into a thin even round and cook for 5 minutes.5 minLook for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Slide a broad spatula fully under each section before turning to prevent hot oil splashes.
4. 4Flip in sectionsFlip in sections, add the remaining 3 g oil around the edge, reduce to medium, and cook for 3 minutes.3 minLook for: The potato layer is deeply golden underneath and nearly tender through the center.
5. 5Set the eggs and servePour the egg-spinach mixture over the potato, cover, and cook over medium-low for 5 to 6 minutes until the center reaches 160°F.6 min · 160°FLook for: This cooking stage is complete and the food is ready for the next action.Safety: Check the center with a clean thermometer and refrigerate leftovers within 2 hours.
6. 6Stir the yogurt with the remaining chivesStir the yogurt with the remaining chives, slide the galette onto a plate, and serve with all of the yogurt.Look for: The center is set, the egg reaches 160°F, and the underside remains crisp rather than wet.