Save to Pinterest My neighbor knocked on my door one Sunday morning with a basket of spring onions from her garden, and I suddenly understood why this frittata has become my go-to brunch move. There's something about the way waxy potatoes turn golden and crispy at the edges while the eggs puff up into this cloud of comfort that makes everyone at the table sit a little longer. The first time I made it, I was skeptical that something so simple could taste this good—but one bite proved me wrong, and now it's become the dish I make when I want to impress without the stress.
I made this for my sister after she mentioned craving something hearty but not heavy, and watching her cut into that puffy golden top and find all those tender potatoes tucked inside felt like I'd just handed her a little gift. She asked for the recipe before she finished her first bite, which is always how I know I've done something right in the kitchen.
Ingredients
- Waxy potatoes (300 g, about 2 medium): These hold their shape beautifully instead of turning mushy—Yukon Golds work wonderfully if you can't find another waxy variety, and slicing them thin lets them cook through while still maintaining their structure.
- Spring onions (4, white and green parts separated): The white parts soften into sweetness when cooked, while the fresh green bits scattered on top keep things bright and add a lovely textural contrast.
- Mature Cheddar cheese (100 g, grated): The sharper the cheese, the more flavor it brings to the party—I learned this the hard way when I once grabbed a mild block and wondered why everything tasted a bit flat.
- Eggs (6 large): This is your frittata's backbone, so room-temperature eggs whisk together more smoothly and create a silkier custard.
- Whole milk (60 ml or ¼ cup): Just enough to loosen the eggs and create that impossibly fluffy texture without making things watery.
- Olive oil (2 tbsp): Medium heat is your friend here—too hot and the potatoes burn before they soften.
- Salt and black pepper: A pinch goes into the potatoes early so they season themselves as they cook, then the rest joins the egg mixture.
Instructions
- Get your oven ready:
- Preheat to 190°C (375°F) so it's waiting for you when the potatoes are golden—this matters more than you'd think, as a proper temperature gives you that beautiful puffed top.
- Begin with the potatoes:
- Heat oil in your ovenproof skillet over medium heat, add those thinly sliced potatoes with a small pinch of salt, and let them cook undisturbed for a minute or two before stirring occasionally. After about 8 to 10 minutes, they'll soften through and develop these gorgeous golden edges that taste absolutely brilliant.
- Soften the white parts:
- Toss in the white portion of the spring onions and give everything a gentle stir, cooking for just 1 to 2 minutes until they've lost their raw bite and turned tender.
- Prepare your egg mixture:
- In a separate bowl, whisk together your eggs and milk until they're pale and frothy, then season with salt and pepper. Fold in half the grated Cheddar and all those fresh green spring onion bits.
- Bring it all together:
- Pour the creamy egg mixture over your potato mixture in the skillet and give everything a gentle stir to spread the vegetables around evenly. The hot potatoes will start cooking the eggs immediately, which is exactly what you want.
- Top with cheese:
- Scatter the remaining Cheddar across the top—this will melt into golden pools and create the most inviting surface.
- Into the oven:
- Transfer the skillet to your preheated oven and bake for 12 to 15 minutes until the frittata puffs up like a cloud and the center sets but still has a tiny bit of jiggle when you gently shake the pan. This is the moment when kitchen magic happens.
- Rest and serve:
- Let it cool for 5 minutes—this helps it firm up just enough to slice cleanly—then cut into wedges and serve warm or at room temperature, whatever your mood calls for.
Save to Pinterest There was something really special about the morning my kids asked if we could make this every weekend, not because they felt obligated, but because they genuinely wanted it. That's when I realized this frittata had become more than just breakfast—it had become part of how we show up for each other.
Choosing Your Cheese Wisely
The beauty of this frittata is how much personality your cheese choice can give it. A sharp, mature Cheddar brings an almost nutty depth, but if you're feeling adventurous, a creamy Gruyère turns everything wonderfully rich, or crumbled feta creates these little pockets of brightness. I once tried a smoked Cheddar on a whim and ended up creating something entirely new—sometimes the best discoveries happen when you're just playing around in the kitchen.
Making It Your Own
This frittata is genuinely humble enough to welcome additions without losing its soul. Crispy bacon bits scattered through add a smoky richness, sautéed mushrooms bring an earthy depth, or even some leftover roasted vegetables will find a home here. The secret is not to overthink it—add what sounds good to you, and trust that the eggs will hold everything together beautifully.
Storage and Make-Ahead Magic
One of my favorite things about this dish is how obligingly it keeps—wrap cooled slices in parchment and refrigerate for up to three days, or freeze for a month and reheat gently in a moderate oven. I often make one on Sunday evening and slice off a wedge for lunch all week, which has saved me more than once from making poor food choices when I'm tired and hungry.
- Slice and wrap individual portions so you can grab exactly what you need without handling the whole frittata multiple times.
- Reheat gently at 160°C (320°F) for about 10 minutes so it doesn't dry out, and it'll taste almost as good as fresh.
- Serve with a simple arugula salad and crusty bread to round out the meal into something that feels restaurant-quality but took minimal effort.
Save to Pinterest This frittata has become my answer to the question of what to make when I want something that feels special without being complicated. It's the kind of dish that proves the best meals are often the simplest ones, made with care and served with a smile.
Common Recipe Questions
- → How do you ensure the potatoes cook properly?
Cook sliced potatoes over medium heat until just tender and lightly golden before adding other ingredients to ensure even cooking.
- → Can Cheddar be substituted with other cheeses?
Yes, Gruyère, feta, or goat cheese can be used to give the dish a unique twist while maintaining creaminess.
- → What is the best way to serve this dish?
It can be served warm or at room temperature, paired nicely with a simple salad and crusty bread.
- → How do the spring onions contribute to the dish?
Spring onions add a fresh, mild onion flavor and a subtle crunch, enhancing both texture and taste.
- → Can additional ingredients be added for more flavor?
Absolutely, adding cooked bacon, smoked salmon, or sautéed mushrooms can elevate the flavor profile.