Spring Onion Potato Cheddar Frittata (Printable View)

Light, fluffy frittata with potatoes, spring onions, and melted cheddar cheese baked to golden perfection.

# Ingredient List:

→ 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

# How to Make:

01 - Set oven temperature 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 tender and lightly golden, approximately 8-10 minutes.
03 - Add white parts of spring onions to the skillet and cook for 1-2 minutes until softened.
04 - In a large bowl, whisk together eggs, milk, remaining salt, and black pepper until thoroughly combined. Stir in half the grated Cheddar cheese and green parts of spring onions.
05 - Pour egg mixture over potatoes in skillet. Gently stir to distribute vegetables evenly throughout.
06 - Sprinkle remaining Cheddar cheese evenly over the surface.
07 - Transfer skillet to preheated oven and bake for 12-15 minutes, or until frittata is puffed and center is set.
08 - Let cool for 5 minutes before slicing. Serve warm or at room temperature.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like you fussed over it way more than you actually did.
  • One pan means minimal cleanup, which is honestly the real hero of any good weeknight meal.
  • The fluffy texture and melted cheese make it satisfying enough for dinner but light enough for brunch the next day.
02 -
  • Don't skip the resting step—I learned this the hard way when I cut into a frittata straight from the oven and it fell apart; those 5 minutes make all the difference between a beautiful slice and scrambled eggs.
  • Thin potato slices are non-negotiable if you want everything to cook through evenly; if your slices are too thick, the tops will set while the potatoes stay hard inside.
03 -
  • Use an oven thermometer to make sure your oven is actually at 190°C—I've learned the hard way that many ovens run hot or cold, and those temperature variations completely change your baking time.
  • Don't crowd your skillet when cooking the potatoes; give them space so they actually brown instead of steaming, which takes maybe an extra minute but makes a real difference in flavor.
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