Spring Onion Potato Cheddar Frittata (Printable version)

A fluffy golden frittata featuring tender potatoes, fresh spring onions, and melted cheddar cheese.

# 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 oz mature Cheddar cheese, grated
04 - 1/4 cup whole milk

→ Eggs

05 - 6 large eggs

→ Pantry

06 - 2 tbsp olive oil
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper

# Directions:

01 - Preheat oven to 375°F.
02 - In a 10-inch 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, 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 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. Gently stir to distribute the vegetables evenly.
06 - Sprinkle the remaining Cheddar cheese on top.
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.

# Expert Advice:

01 -
  • It's faster than you'd think: Start to table in just 40 minutes, making it ideal for unexpected guests or hungry weeknight dinners.
  • The texture is absolutely magical: Creamy eggs, tender potatoes, and melted cheddar create layers of comfort in every bite.
  • Flexibility is built in: Swap cheeses, add bacon, throw in mushrooms—this dish welcomes improvisation without losing its charm.
02 -
  • Don't skip preheating the oven: A properly hot oven is what makes the frittata rise and turn pillowy rather than dense—rushing this step is where most people stumble.
  • Thin potato slices are non-negotiable: I learned this the hard way when I lazily chunked potatoes and ended up with a raw center and an overcooked top—thin, even slices cook through in the skillet before the eggs set.
03 -
  • Use an ovenproof skillet with good heat distribution: Cast iron is wonderful, but even a heavy stainless steel pan works—avoid thin, flimsy skillets that create hot spots and uneven cooking.
  • Don't overfill your skillet: If your pan feels crowded, you're better off making two frittatas than fighting with one that won't fit properly in your oven.
Return