Spring Onion Potato Frittata (Print Version)

Golden-baked dish with tender potatoes, spring onions, and melting cheddar for satisfying meals.

# Components:

→ 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 - ¼ cup whole milk

→ Eggs

05 - 6 large eggs

→ Pantry

06 - 2 tablespoons olive oil
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper

# Method:

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, about 8-10 minutes
03 - Add the white parts of the spring onions and cook for 1-2 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 12-15 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 comes together in under an hour and feels fancy enough to serve to guests without the stress.
  • One skillet means minimal cleanup, which somehow makes everything taste better.
  • The crispy potato edges against the fluffy egg center creates this textural magic that keeps you reaching for another slice.
02 -
  • Don't skip preheating the oven or rush the potato cooking; undercooked potatoes will ruin the whole thing, and a cold oven means your frittata spreads instead of puffing.
  • That 5-minute rest after baking is non-negotiable—it lets the eggs fully set so your slices stay intact instead of sliding apart on the plate.
03 -
  • Slice your potatoes paper-thin on a mandoline if you have one; uniform thinness means they cook evenly and the frittata sets at the right pace.
  • Let your eggs sit on the counter while you prep everything else—they whisk smoother and incorporate more air when they're not cold from the fridge.
Return