Spring Onion Potato Frittata (Printable)

Golden-baked egg dish with potatoes, spring onions, and melted cheddar cheese, ideal 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

# Steps:

01 - Preheat oven to 375°F (190°C).
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 - Add the white parts of the spring onions and cook for 1–2 minutes until softened.
04 - In a large mixing bowl, whisk eggs with milk, remaining salt, and black pepper until well combined. Stir in half the grated Cheddar cheese 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 12–15 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.

# Expert Advice:

01 -
  • It's ready in under an hour and somehow tastes like you've been cooking all morning.
  • One skillet means minimal cleanup, which is honestly half the battle on a weekend brunch.
  • The frittata stays delicious whether you eat it hot or room temperature, making it perfect for leftovers or meal prep.
02 -
  • Don't overbake it—the moment the center looks nearly set is when you pull it out, because the residual heat will finish the job and keep it tender rather than turning it into an omelet brick.
  • An ovenproof skillet is actually essential here, not optional; trying to transfer a half-cooked frittata to a baking dish results in broken eggs and regret.
03 -
  • Always use an oven thermometer if you have one—even small temperature differences change how fast the frittata sets, and knowing your actual oven temperature is worth the peace of mind.
  • If you don't have an ovenproof skillet, you can cook the potatoes in a regular skillet and transfer everything to a baking dish, but you'll lose the crispy edges that make this special.
Go Back