Spring Onion Potato Frittata (Printable version)

Golden frittata with tender potatoes, vibrant spring onions, and melted cheddar cheese.

# 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 - 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

# Directions:

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, 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 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 12-15 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 Tips:

01 -
  • It's secretly foolproof because the oven does most of the work while you relax with coffee.
  • Leftovers taste just as good cold the next day, so you're basically making two meals at once.
  • You can customize it endlessly depending on what's in your fridge or garden.
02 -
  • Don't skip the resting time—those 5 minutes let the egg set properly so you can actually slice it instead of it falling apart on your spatula.
  • If your skillet isn't ovenproof (check the handle), transfer everything to an oven-safe dish before baking rather than discovering this halfway through.
03 -
  • Slice your potatoes thin and consistent using a mandoline or the thin setting on a grater—uniform thickness means they cook evenly and turn silky rather than having hard bits next to mushy ones.
  • If you're worried about the eggs not setting in time, remember that residual heat continues cooking even after you've removed the pan from the oven, so slightly underdone is better than overdone.
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