Spring Onion Potato Frittata (Print)

Golden baked frittata with tender potatoes, spring onions, and melted cheddar for a satisfying meal.

# Ingredients:

→ Vegetables

01 - 2 medium waxy potatoes, peeled and thinly sliced (about 10.5 oz)
02 - 4 spring onions, finely sliced with white and green parts separated

→ Dairy

03 - 3.5 oz mature Cheddar cheese, grated
04 - ¼ cup whole milk

→ Eggs

05 - 6 large eggs

→ Pantry

06 - 2 tablespoons olive oil
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper

# Directions:

01 - Preheat oven to 375°F (190°C)
02 - In a 10-inch ovenproof skillet, heat olive oil over medium heat. Add sliced potatoes with a pinch of salt. Cook, stirring occasionally, until potatoes are just tender and lightly golden, approximately 8 to 10 minutes
03 - Add white parts of spring onions and cook for 1 to 2 minutes until softened
04 - In a large mixing bowl, whisk eggs, milk, remaining salt, and black pepper until well combined. Stir in half the grated Cheddar and green parts of spring onions
05 - Pour egg mixture over potatoes in skillet. Gently stir to distribute vegetables evenly
06 - Sprinkle remaining Cheddar cheese on top
07 - Transfer skillet to preheated oven and bake for 12 to 15 minutes, or until frittata is puffed and set in the center
08 - Let cool for 5 minutes before slicing. Serve warm or at room temperature

# Expert Tips:

01 -
  • It's naturally forgiving and adapts to whatever vegetables or cheese you have hanging around your kitchen.
  • One skillet means minimal cleanup, which honestly might be the real reason I make it as often as I do.
  • The texture is impossibly fluffy and tender—nothing like a rubbery omelet—because the oven does the heavy lifting.
02 -
  • If your center is still jiggly after 15 minutes, give it another minute or two, but trust that carryover cooking will finish it as it rests—don't panic and bake it hard.
  • Don't skip the separation of spring onion whites and greens; the whites mellow as they cook while the greens stay bright, and that contrast is what makes the dish sing.
03 -
  • Let your eggs come to room temperature before whisking; they'll incorporate more smoothly and cook more evenly in the oven.
  • If you're feeding people who eat at different times, this frittata is genuinely delicious at room temperature, which means it's perfect for lunch boxes and picnics the next day.
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