1large potatosuch as Maris Piper, cooked and cubed
80g| 2.8oz feta cheesecrumbled
3spring onionsscallions, finely chopped
1tbspfinely chopped flat leaf parsley
1tspfinely chopped dilloptional
cooking spray for the waffle maker
For the tzatziki
300g| 10.5oz Greek YoghurtI used 0% Total
150g| 5.3oz cucumberseeds removed (about half large cucumber)
1large garlic cloveminced
1tbspolive oil to drizzle
1/2tspdried oregano or mint
Coarsely grate the cucumber in a bowl and sprinkle with the salt. Let it stand for 5 minutes and then use your hands to squeeze most of the moisture out.
Mix well with the yoghurt, garlic, oregano and lemon juice and drizzle with the olive oil. Cover and put in the fridge until needed.
Boil the potato until fork tender. Cool, peel and cut into small cubes. Set aside.
Preheat your waffle maker and spray with cooking spray.
In a large bowl, whisk the eggs, salt and oil. Sift the flour and baking powder over the bowl and then mix together until batter is smooth.
Fold in the potato, chopped spinach, feta, spring onion and herbs.
Use enough batter to fill about half the surface of your waffle maker – remember it will expand when you close the lid so don't overfill.
Cook for about 5 minutes or until golden and firm. Carefully transfer to a warm plate. Repeat with rest of the batter - depending on the size and depth of your waffle maker you will end up with 3-4 large waffle frittatas.
Serve the waffles hot or cold with the tzatziki as a side dip.