Spring Onion Potato Frittata

There is something wonderfully honest about a frittata. No fuss, no complicated technique—just good eggs, a handful of thoughtful ingredients, and a hot oven doing the work. This Spring Onion and Potato Frittata with Cheddar is exactly that kind of dish: a fluffy, golden-baked creation brimming with tender potatoes, vibrant spring onions, and melty mature cheddar cheese. Whether you are pulling it together for a lazy weekend brunch, a quick weekday lunch, or a light and satisfying dinner, this frittata delivers every time. Ready in just 40 minutes and requiring nothing more than a single ovenproof skillet, it is the sort of recipe that earns a permanent place in your repertoire.

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The secret to this frittata's character lies in the layering of flavors. The white parts of the spring onions are gently softened in olive oil alongside the sliced potatoes, building a sweet, savory base. The green tops are whisked straight into the egg mixture, keeping their fresh, grassy brightness alive. Half the cheddar melts into the custard from within, while the other half is scattered on top to form that irresistible golden crust as it bakes. It is a dish that looks far more impressive than the effort it demands—and that, perhaps, is its greatest virtue of all.

Ingredients

• Vegetables: 300 g (about 2 medium) waxy potatoes, peeled and thinly sliced; 4 spring onions, finely sliced (white and green parts separated)
• Dairy: 100 g mature Cheddar cheese, grated; 60 ml (¼ cup) whole milk
• Eggs: 6 large eggs
• Pantry: 2 tbsp olive oil; ½ tsp salt; ¼ tsp black pepper

Instructions

Step 1

Preheat oven to 190°C (375°F).

Step 2

In a medium ovenproof skillet, heat olive oil over medium heat. Add sliced potatoes and a pinch of salt. Cook, stirring occasionally, until potatoes are just tender and lightly golden, about 8–10 minutes.

Step 3

Add the white parts of the spring onions and cook for 1–2 minutes until softened.

Step 4

In a large bowl, whisk eggs, milk, remaining salt, and black pepper until well combined. Stir in half the grated Cheddar and the green parts of the spring onions.

Step 5

Pour the egg mixture over the potatoes in the skillet. Gently stir to distribute the vegetables evenly.

Step 6

Sprinkle the remaining Cheddar cheese on top.

Step 7

Transfer the skillet to the preheated oven and bake for 12–15 minutes, or until the frittata is puffed and set in the center.

Step 8

Let cool for 5 minutes before slicing. Serve warm or at room temperature.

Zusatztipps für die Zubereitung

Achte darauf, die Kartoffeln wirklich dünn und gleichmäßig zu schneiden—etwa 2–3 mm dick—damit sie in der vorgesehenen Zeit gleichmäßig garen. Eine Mandoline oder ein scharfes Messer leistet hier gute Dienste. Stelle außerdem sicher, dass deine Pfanne ofenfest ist: Gusseisen oder Edelstahl eignen sich hervorragend, während Pfannen mit Plastikgriffen nicht in den Backofen gehören. Schlage die Eier gründlich auf, bis die Mischung wirklich schaumig ist—das sorgt für die charakteristisch luftige Textur des fertigen Frittatas.

Varianten und Anpassungen

Dieses Rezept lädt zum Experimentieren ein. Wer es herzhafter mag, kann gebratenen Speck, Räucherlachs oder sautierte Champignons unter die Kartoffeln mischen, bevor die Eimasse hineingegossen wird. Beim Käse sind ebenfalls viele Varianten möglich: Gruyère bringt eine nussige Tiefe, Feta sorgt für eine salzige, cremige Note, und Ziegenkäse verleiht dem Gericht eine elegante Frische. Wer laktosefrei kochen möchte, kann auf laktosefreie Milch und einen entsprechenden Käse zurückgreifen, ohne den Charakter des Rezepts zu verändern.

Serviervorschläge

Dieses Frittata schmeckt sowohl warm als auch bei Zimmertemperatur ausgezeichnet und eignet sich daher ideal für ein entspanntes Brunch-Buffet. Als Beilage empfiehlt sich ein einfacher grüner Salat mit einem hellen Zitronen-Vinaigrette sowie knuspriges Baguette oder Sauerteigbrot. Für ein vollständiges Abendessen passt auch ein Tomaten-Gurken-Salat hervorragend dazu. Reste lassen sich problemlos einwickeln und am nächsten Tag kalt genießen—perfekt als Lunchbox-Mitbringsel.

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Simple, nourishing, and endlessly versatile, this Spring Onion and Potato Frittata with Cheddar is a reminder that the best meals are often the most unfussy ones. A handful of humble ingredients, one well-seasoned skillet, and a warm oven are all it takes to produce something genuinely beautiful. Make it once and you will find yourself returning to it again and again—tweaking the cheese, adding a new vegetable, or simply enjoying it exactly as it is, golden and steaming, straight from the pan.

Recipe FAQs

→ What type of potatoes work best for this frittata?

Waxy potatoes are preferred as they hold their shape and become tender without falling apart when cooked.

→ Can I substitute cheddar with other cheeses?

Yes, Gruyère, feta, or goat cheese are excellent alternatives that provide different flavor profiles.

→ How should I prepare the spring onions for even cooking?

Separate the white and green parts; cook the white parts with potatoes to soften, then add green parts into the egg mixture for freshness.

→ Is it necessary to use an ovenproof skillet?

Yes, an ovenproof skillet allows you to start cooking on the stove and finish baking in the oven for even cooking and a puffy texture.

→ Can I add other ingredients to enhance flavor?

Absolutely, additions like cooked bacon, smoked salmon, or sautéed mushrooms can enrich the dish’s flavor.