Spring Onion Potato Frittata (Printable)

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

# What You Need:

→ 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 ounces mature Cheddar cheese, grated
04 - 1/4 cup whole milk

→ Eggs

05 - 6 large eggs

→ Pantry

06 - 2 tablespoons olive oil
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

# How-To:

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

# Expert Advice:

01 -
  • It comes together in under an hour and feels far more impressive than the minimal effort required.
  • One skillet means less cleanup, which is honestly half the appeal on busy mornings.
  • The cheese gets gorgeously golden and the potatoes stay tender enough to cut with just a fork.
02 -
  • Don't overcook the potatoes in the skillet before adding the egg—they'll keep cooking in the oven and can become mealy if you start with them already soft.
  • An ovenproof skillet with a metal handle is essential; if yours has a plastic handle, wrap it loosely in foil before it goes in the oven to prevent melting.
03 -
  • Separate the white and green parts of the spring onions not just for flavor development, but because the greens become papery if cooked too long—this timing strategy keeps them fresh and bright.
  • Grate your cheese just before cooking rather than ahead of time, since pre-grated cheese often has anti-caking agents that prevent it from melting as smoothly into the frittata.
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