Spring Onion Potato Frittata (Printable)

Golden frittata with tender potatoes, spring onions, and melted cheddar cheese, perfect for brunch or light meals.

# Required 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

# Preparation Steps:

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

# Expert Suggestions:

01 -
  • It comes together in under an hour and tastes far more impressive than the effort suggests.
  • Waxy potatoes stay creamy and never turn grainy, which is the secret to a truly luxurious texture.
  • One skillet means minimal cleanup, leaving you more time to actually enjoy your meal.
02 -
  • An ovenproof skillet is not optional—starting on the stovetop and finishing in the oven keeps the bottom from burning while the center catches up.
  • Don't skip separating the spring onion colors; the whites lose their raw bite when sautéed, while the greens add freshness that can't be replicated if they're cooked.
03 -
  • Bring eggs to room temperature before whisking so they incorporate air more readily and cook more evenly in the oven.
  • If your skillet isn't ovenproof, transfer the partially cooked mixture to a baking dish before topping with cheese and moving to the oven.
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