Spring Onion Potato Frittata

My neighbor knocked on my kitchen door one Saturday morning with an armful of spring onions from her garden, and I suddenly had that familiar panic of not wanting fresh produce to go to waste. I'd made frittatas before, but never with the crispy-edged potatoes and that particular sharp bite of spring onions that somehow tastes like the season itself. That morning turned into one of those happy accidents where everything in the skillet just worked—the cheese melted into pockets of richness, the potatoes stayed tender enough to cut with a fork, and the whole thing came out of the oven puffed like a golden cloud.

There was this Tuesday when I made this for my sister after she'd had a rough day at work, and watching her face light up when she tasted that first bite of crispy potato mixed with melty cheddar told me everything I needed to know about comfort food. She came back into the kitchen asking for the recipe, and I realized this wasn't just a frittata—it was the kind of dish that makes people feel cared for.

Ingredients

• Waxy potatoes (300 g, about 2 medium, peeled and thinly sliced): Waxy varieties hold their shape beautifully during cooking, unlike starchy potatoes that turn into mush; I learned this the hard way after using russets and ending up with potato soup instead of frittata.
• Spring onions (4, finely sliced, white and green parts separated): The white parts mellow and sweeten when cooked, while the green parts add a fresh bite at the end—keeping them separate gives you control over the final flavor.
• Mature Cheddar cheese (100 g, grated): The sharpness cuts through the richness of the eggs and makes each bite more interesting; mild cheddar tastes a bit lost in comparison.
• Eggs (6 large): Room temperature eggs whisk more evenly and create a more tender frittata, so I always pull mine out about fifteen minutes before cooking.
• Whole milk (60 ml or ¼ cup): This loosens the egg mixture slightly so it stays creamy rather than rubbery once baked.
• Olive oil (2 tbsp): Use a good one if you have it—the flavor matters since it's not hidden under heavy sauces.
• Salt and black pepper (½ tsp and ¼ tsp respectively): Season the potatoes as they cook so the flavor soaks in, then season the egg mixture separately for better balance.

Instructions

Get your oven ready:

Heat your oven to 190°C (375°F) so it's warm and waiting when you need it.

Start the potatoes:

Heat olive oil in your ovenproof skillet over medium heat, then add the sliced potatoes with a pinch of salt. Stir them now and then—you're looking for them to turn golden and tender at the edges, which takes about 8 to 10 minutes. Listen for that gentle sizzle; it tells you they're crisping up nicely.

Soften the white onions:

Add just the white parts of your spring onions and let them cook for another minute or two until they smell sweet and start to soften. Don't skip this step—it changes the onion's flavor entirely.

Prepare the egg base:

In a bowl, whisk together the eggs and milk until they're light and frothy, then season with salt and pepper. Stir in half your grated cheese and all those green spring onion tops—this is where the brightness comes from.

Combine and bake:

Pour the egg mixture gently over the potatoes in the skillet, give everything a soft stir to spread the vegetables around, then sprinkle the remaining cheese on top. Transfer to your preheated oven and let it bake for 12 to 15 minutes until the center is set but still has a slight jiggle when you move the pan—it will continue cooking as it cools.

Rest and serve:

Let the frittata cool for five minutes before slicing, which makes it much easier to get clean pieces. Serve it warm or at room temperature depending on your mood.

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There's something almost meditative about watching a frittata puff up through the oven window—it transforms from a flat layer of eggs into something airy and substantial, and somehow it feels like a small miracle every time. That's when you know you've made something worth eating.

Make It Your Own

The foundation of this frittata is flexible enough that you can swap in what you have or what you're craving. I've made it with crumbled bacon stirred into the egg mixture, with thin slices of smoked salmon laid on top before baking, and once with sautéed mushrooms that added an earthy depth. The beauty is that the potatoes and eggs are sturdy enough to support whatever additions you throw at them, so feel free to experiment.

Cheese Variations Worth Trying

Cheddar is wonderful, but gruyère makes everything taste more sophisticated and nutty, feta brings a tanginess that's especially nice with the spring onions, and goat cheese creates this luxurious creaminess that feels indulgent for a simple frittata. Each one changes the personality of the dish, so pick based on your mood or what you have in the fridge.

Serving Ideas and Storage

This frittata is genuinely good at any temperature, which is why I often make it on a Sunday and know I'll have an easy lunch waiting for the next few days. Pair it with a simple green salad dressed in vinaigrette to cut through the richness, or serve it alongside crusty bread and a soft cheese for something more substantial. It keeps well refrigerated for three or four days, and you can eat it straight from the fridge or warm it gently in a low oven if you prefer.

• Store covered in the fridge and it tastes better on day two as the flavors meld together.
• Slice and reheat individual portions in a toaster oven rather than the microwave so the edges stay a bit crispy.
• Bring it to room temperature twenty minutes before serving for the best texture and flavor.

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This frittata has become my go-to when I want to cook something that feels special without the stress, and it never fails to remind me why simple food done well is exactly what we need. Make it once and it'll become part of your rotation too.

Recipe FAQs

→ How do I ensure potatoes cook evenly in the frittata?

Slice potatoes thinly and cook them in the skillet until just tender and golden before adding eggs. This helps achieve even cooking throughout.

→ Can I substitute cheddar cheese with another type?

Yes, Gruyère, feta, or goat cheese make excellent alternatives, adding distinct flavors while maintaining a creamy texture.

→ What oven temperature is best for baking this dish?

Preheat the oven to 190°C (375°F) for a perfectly puffed and set frittata with a golden top.

→ Is it possible to prepare this frittata ahead of time?

You can prepare ingredients in advance and assemble just before baking. Enjoy it warm or at room temperature once cooked.

→ What variations add more flavor to this egg dish?

Incorporate cooked bacon, smoked salmon, or sautéed mushrooms for additional savory layers.