Spring Onion Potato Frittata (Print Version)

Golden frittata with tender potatoes, fresh spring onions, and melted sharp cheddar for a light, savory dish.

# What You'll Need:

→ Vegetables

01 - 2 medium waxy potatoes, peeled and thinly sliced
02 - 4 spring onions, finely sliced with white and green parts separated

→ Dairy

03 - 3.5 ounces mature Cheddar cheese, grated
04 - 1/4 cup whole milk

→ Eggs

05 - 6 large eggs

→ Pantry

06 - 2 tablespoons olive oil
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

# How to Make:

01 - Set oven to 375°F and allow to reach temperature.
02 - Heat olive oil in a 10-inch ovenproof skillet over medium heat. Add sliced potatoes with a pinch of salt. Cook while stirring occasionally for 8 to 10 minutes until tender and lightly golden.
03 - Add the white portions of spring onions to the skillet and cook for 1 to 2 minutes until softened.
04 - In a large bowl, whisk together eggs, milk, remaining salt, and black pepper until thoroughly combined. Fold in half the grated Cheddar cheese and the green parts of spring onions.
05 - Pour the egg mixture over the potatoes in the skillet. Gently stir to distribute vegetables evenly throughout.
06 - Sprinkle the remaining Cheddar cheese evenly across the surface.
07 - Transfer the skillet to the preheated oven and bake for 12 to 15 minutes until the frittata is puffed and set in the center.
08 - Allow to cool for 5 minutes before slicing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It's genuinely foolproof—just whisk, pour, and let the oven do the heavy lifting while you sit with your coffee.
  • The combination of waxy potatoes and spring onions tastes fresher than it has any right to, especially when melted cheddar binds everything together.
  • One skillet means one dish to wash, and it's elegant enough to serve for brunch but casual enough for a weeknight dinner.
02 -
  • Don't skip the rest period—I once cut into a frittata the moment it came out of the oven and watched it fall apart into scrambled eggs. Five minutes makes all the difference between a satisfying slice and a crumbly mess.
  • Your oven temperature matters more than you'd think; too hot and the eggs set before the potatoes finish cooking, leaving you with an overcooked top and an undercooked center.
03 -
  • Slice your potatoes as thin as you can manage—a mandoline makes this effortless, but a sharp knife works just as well if you're patient and careful.
  • The moment you see the center set with just a slight wobble, pull it out; carryover heat will finish the job perfectly, leaving you with tender, creamy eggs instead of rubbery ones.
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