Save to Pins There's something wonderfully unpretentious about a frittata—it's the kind of dish that doesn't demand perfection, just good ingredients and a hot pan. I stumbled onto this spring onion and potato version on a lazy Sunday morning when I had exactly six eggs, some potatoes that needed using, and a handful of spring onions from the farmer's market. What emerged from the oven was golden, fragrant, and so satisfying that I've made it countless times since.
I cooked this for my sister the morning after she arrived for a surprise visit, and watching her face light up as she took that first forkful made me realize how much a simple, well-made frittata can say. We sat at the kitchen table with strong coffee, crusty bread, and this golden pan between us, and somehow it felt like the best welcome I could offer.
Ingredients
- Waxy potatoes (300 g, about 2 medium): These hold their shape beautifully when sliced thin and cooked, unlike floury varieties that turn to mush—slice them on the thinner side so they soften evenly in the skillet.
- Spring onions (4, finely sliced): Separating white and green parts matters here; the whites soften into the potatoes while the greens stay fresh and bright as a finishing note.
- Mature Cheddar cheese (100 g, grated): Look for a aged cheddar with real sharpness—mild won't give you that distinctive flavor depth, and freshly grated melts far more smoothly than pre-shredded.
- Eggs (6 large): Room temperature eggs whisk more smoothly and create a silkier custard, so pull them from the fridge a few minutes before you begin.
- Whole milk (60 ml): This creates richness without heaviness; don't skip it thinking water will do the same job.
- Olive oil (2 tbsp): Good quality matters since it's a main player in flavor—use something you'd drizzle on bread.
- Salt and black pepper: Season generously; eggs and potatoes both need it to shine.
Instructions
- Heat your oven and skillet:
- Set the oven to 190°C (375°F) and let it fully preheat while you prepare ingredients—this ensures your frittata rises properly when it hits the oven heat.
- Cook the potatoes until just tender:
- In your ovenproof skillet, warm the olive oil over medium heat, then add the thinly sliced potatoes with a pinch of salt. Stir occasionally for 8–10 minutes until they're golden at the edges and fork-tender but still holding their shape—listen for that gentle sizzle, and watch for the potatoes to turn pale gold rather than brown.
- Soften the white spring onion parts:
- Add just the white pieces of your spring onions to the potatoes and cook for another minute or two until they're translucent and fragrant, releasing that sweet onion aroma into your kitchen.
- Whisk eggs with milk and seasonings:
- In a separate bowl, crack your eggs and whisk them with the milk, salt, and pepper until the mixture is pale and uniform—this takes a minute of actual whisking to incorporate enough air for a fluffy texture. Stir in half the grated cheddar and all those reserved green spring onion pieces.
- Combine eggs and vegetables:
- Pour your egg mixture over the potatoes in the skillet and gently stir through to distribute everything evenly, making sure the potatoes don't clump in one corner.
- Top with remaining cheese:
- Scatter the rest of your grated cheddar across the top in an even layer—this will melt into a golden crust as it bakes.
- Bake until set and puffed:
- Slide your skillet into the preheated oven and bake for 12–15 minutes until the frittata is puffed and wobbles only slightly in the very center when you gently shake the pan. The top should be set and lightly golden.
- Cool and serve:
- Let it rest for 5 minutes—this helps it set completely and makes slicing neater. Serve warm or at room temperature; both are equally delicious.
Save to Pins There was a rainy afternoon last October when my neighbor dropped by unannounced, and I'd just pulled this frittata from the oven. We ended up sitting together for two hours, talking about everything from her daughter's new job to my kitchen renovation plans, and I realized that sometimes the best hospitality isn't fancy—it's simply having something warm and honest to share.
Cheese and Flavor Variations
While mature cheddar is my go-to, this frittata is genuinely forgiving about cheese swaps. Gruyère gives it an earthier, nuttier tone perfect for cooler months, while feta brings brightness and a slight tang that plays beautifully against the potatoes. Goat cheese leans toward spring and summer, creamy and delicate.
Building on the Base
Once you master the basic technique, adding proteins and other vegetables becomes intuitive. Crispy bacon pieces stirred in with the eggs add smokiness and texture, smoked salmon brings elegance if you're serving this for brunch guests, and sautéed mushrooms add an earthy depth that feels very comforting. The key is not to overload—this frittata has enough personality that it doesn't need rescuing with too many additions.
Serving and Storage
This frittata is genuinely brilliant in multiple ways: hot from the oven with a simple salad alongside, at room temperature for picnics or lunch boxes, or even cold straight from the fridge if you're looking for a quick breakfast. It keeps beautifully covered in the fridge for three days, and individual slices reheat gently in a 160°C oven for about 10 minutes without drying out. Pair it with crusty bread, a dressed salad, or simply a piece of fruit—it's substantial enough to stand alone but also wonderfully part of a larger meal.
- Bring it to room temperature before serving: This lets the flavors settle and the eggs become silkier.
- Cut with a hot knife: Dip your knife in hot water between cuts for clean, neat slices.
- Make it ahead for brunch: Bake it the evening before and reheat gently just before guests arrive.
Save to Pins This spring onion and potato frittata has become my answer to the question, What should I make? because it delivers comfort, nutrition, and genuine flavor without theater or stress. It's the kind of dish that feels like an old friend every single time you make it.
Frequently Asked Questions
- → What type of potatoes work best?
Use waxy potatoes like Yukon Gold or red potatoes for a tender texture that holds shape well during cooking.
- → Can I substitute Cheddar cheese?
Yes, try Gruyère, feta, or goat cheese for different flavor profiles that complement the vegetables.
- → How do I prevent the frittata from sticking?
Use a well-oiled ovenproof skillet and heat olive oil before adding potatoes to create a non-stick surface.
- → Is it possible to add extra ingredients?
Absolutely, cooked bacon, smoked salmon, or sautéed mushrooms can enhance flavor and texture.
- → What is the best way to serve this dish?
Serve warm or at room temperature alongside a fresh salad and crusty bread for a balanced meal.
