Spring Onion Potato Frittata (Print Version)

Golden, fluffy dish with tender potatoes, spring onions, and melted cheddar cheese, perfect for any meal.

# What You’ll Need:

→ 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

# How to Make It:

01 - Preheat oven to 375°F (190°C).
02 - In a 10-inch ovenproof skillet, heat olive oil over medium heat. Add sliced potatoes with a pinch of salt. Cook, stirring occasionally, until potatoes are just tender and lightly golden, about 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 with 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.

# Additional Tips::

01 -
  • It comes together in about 40 minutes, which means you can go from empty skillet to golden, cheesy frittata before brunch guests start checking their phones.
  • One pan handles everything—no pile of dishes waiting to ruin your afternoon.
  • It tastes just as lovely at room temperature, so you can make it ahead and slice it whenever hunger strikes.
02 -
  • Don't skip the 5-minute rest after baking; I learned this when I tried to slice into a frittata straight from the oven and ended up with scrambled eggs instead of neat wedges.
  • The frittata will continue cooking slightly as it cools, so pull it from the oven when the center still has just a whisper of softness—it firms up perfectly and stays creamy inside.
03 -
  • Room-temperature eggs whisk into a silkier custard than cold ones straight from the fridge—this tiny detail makes a surprising difference in how fluffy your frittata becomes.
  • If your skillet isn't ovenproof, you can finish the frittata under a preheated broiler for 3 to 4 minutes instead, watching it like a hawk so the top doesn't scorch.
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