Spring Onion Potato Frittata (Print Version)

Golden frittata with tender potatoes, fresh spring onions, and melted cheddar cheese, perfect for any meal.

# Ingredient List:

→ 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 - 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 Steps:

01 - Preheat oven to 375°F.
02 - In a 10-inch ovenproof skillet, heat olive oil over medium heat. Add sliced potatoes with a pinch of salt and cook, stirring occasionally, until potatoes are just tender and lightly golden, approximately 8 to 10 minutes.
03 - Add the white parts of the 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 the green parts of the spring onions.
05 - Pour the egg mixture over the potatoes in the skillet and gently stir to distribute the vegetables evenly.
06 - Sprinkle the remaining Cheddar cheese on top of the mixture.
07 - Transfer the skillet to the preheated oven and bake for 12 to 15 minutes, or until the frittata is puffed and set in the center.
08 - Let cool for 5 minutes before slicing. Serve warm or at room temperature.

# Helpful Tips:

01 -
  • One-pan wonder: Everything comes together in a single ovenproof skillet, keeping washing up to an absolute minimum.
  • Ready in 40 minutes: With just 15 minutes of prep and 25 minutes of cooking, this is a genuinely quick meal for any time of day.
  • Vegetarian and satisfying: Packed with protein from 6 eggs and 100 g of mature cheddar, it is hearty enough to keep everyone at the table happy.
  • Endlessly adaptable: Swap the cheese, add extra vegetables, or tuck in cooked bacon or smoked salmon—the base recipe welcomes every variation.
  • Delicious warm or at room temperature: It travels beautifully for picnics or packed lunches, and tastes just as good the next day.
02 -
  • Use waxy potatoes: Varieties like Charlotte or new potatoes hold their shape during cooking and won't turn mushy in the finished frittata.
  • Separate the spring onion parts: Cooking the white parts first and stirring the green tops into the egg mixture preserves two distinct layers of onion flavor—one mellow and sweet, one fresh and bright.
  • Don't rush the stovetop stage: Taking the full 8–10 minutes to cook the potatoes until lightly golden ensures they are fully tender before the egg mixture goes in, so the oven stage is purely about setting the eggs.
  • Check for doneness gently: Give the skillet a gentle shake—when the center no longer wobbles, the frittata is ready. Overbaking will make it rubbery, so keep a close eye from the 12-minute mark.
  • Rest before slicing: Those 5 minutes of resting time allow the frittata to firm up slightly, making it far easier to cut into clean, even wedges.
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