Spring Onion Potato Cheddar Frittata

There is something wonderfully timeless about a frittata. Born from the Italian tradition of transforming humble pantry staples into something golden and glorious, the frittata has earned its place on breakfast tables, brunch spreads, and light dinner menus across Europe and beyond. This Spring Onion and Potato Frittata with Cheddar is a celebration of that simplicity—tender waxy potatoes crisped gently in olive oil, vibrant spring onions lending their mild sweetness and fresh colour, and a generous blanket of mature Cheddar melting into every fold of fluffy, oven-set egg. It is the kind of dish that feels both effortless and impressive, ready in just 40 minutes and satisfying enough to anchor any meal of the day.

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The secret to a truly great frittata lies in patience and layers. Starting the potatoes on the stovetop allows them to develop a light golden colour and become perfectly tender before the eggs ever enter the picture. Separating the spring onions—cooking the white parts with the potatoes for depth, and folding the green parts raw into the egg mixture for freshness—ensures every element contributes its best character to the finished dish. The skillet then travels into a hot oven, where the egg mixture puffs and sets gently, the top turning a gorgeous amber beneath its crown of bubbling Cheddar. A five-minute rest before slicing is all that stands between you and a truly satisfying plate.

Ingredients

• Vegetables: 300 g (about 2 medium) waxy potatoes, peeled and thinly sliced
• Vegetables: 4 spring onions, finely sliced (white and green parts separated)
• Dairy: 100 g mature Cheddar cheese, grated
• Dairy: 60 ml (¼ cup) whole milk
• Eggs: 6 large eggs
• Pantry: 2 tbsp olive oil
• Pantry: ½ tsp salt
• Pantry: ¼ tsp black pepper

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Instructions

Step 1

Preheat oven to 190°C (375°F).

Step 2

In a medium ovenproof skillet, heat olive oil over medium heat. Add sliced potatoes and a pinch of salt. Cook, stirring occasionally, until potatoes are just tender and lightly golden, about 8–10 minutes.

Step 3

Add the white parts of the spring onions and cook for 1–2 minutes until softened.

Step 4

In a large bowl, whisk eggs, milk, remaining salt, and black pepper until well combined. Stir in half the grated Cheddar and the green parts of the spring onions.

Step 5

Pour the egg mixture over the potatoes in the skillet. Gently stir to distribute the vegetables evenly.

Step 6

Sprinkle the remaining Cheddar cheese on top.

Step 7

Transfer the skillet to the preheated oven and bake for 12–15 minutes, or until the frittata is puffed and set in the center.

Step 8

Let cool for 5 minutes before slicing. Serve warm or at room temperature.

Zusatztipps für die Zubereitung

Achte darauf, dass die Kartoffeln gleichmäßig dünn geschnitten sind, damit sie gleichmäßig garen und keine rohen Stellen im fertigen Frittata bleiben. Eine gut gusseiserne oder beschichtete ofenfeste Pfanne (ca. 24 cm) ist ideal, da sie die Wärme gleichmäßig verteilt und den Übergang vom Herd in den Ofen problemlos ermöglicht. Schlage die Eier kräftig auf, bis die Mischung leicht schaumig ist – das trägt zur luftigen, fluffigen Textur des gebackenen Frittata bei. Lasse den Frittata nach dem Backen unbedingt fünf Minuten ruhen, bevor du ihn aufschneidest, damit er sich setzt und sauber in Stücke teilen lässt.

Varianten und Anpassungen

Dieses Rezept ist ein wunderbarer Ausgangspunkt für viele Variationen. Für zusätzlichen Geschmack können gekochter Speck, geräucherter Lachs oder sautierte Pilze unter die Kartoffeln gemischt werden. Wer den Käse variieren möchte, kann den Cheddar durch Gruyère, Feta oder Ziegenkäse ersetzen und damit ganz neue Geschmacksnuancen entdecken. Für eine herzlichere Version kann auch etwas geröstete rote Paprika oder blanchierter Spinat hinzugefügt werden. Das Rezept bleibt dabei stets vegetarisch und einfach zuzubereiten.

Serviervorschläge

Dieser Frittata schmeckt warm aus dem Ofen ebenso köstlich wie bei Zimmertemperatur – ideal also auch für Picknicks oder Buffets. Reiche ihn mit einem frischen, knackigen Salat und einem Stück knusprigem Brot, um eine vollständige und ausgewogene Mahlzeit zu genießen. Als Brunch-Gericht passt er hervorragend zu einem Glas frisch gepresstem Orangensaft oder einem leichten Weißwein. In Keile geschnitten lässt er sich auch wunderbar als Fingerfood oder Vorspeise servieren.

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Whether you are hosting a lazy weekend brunch, preparing a quick midweek dinner, or packing lunch for the next day, this Spring Onion and Potato Frittata with Cheddar delivers every time. It is the kind of recipe that becomes a household staple—endlessly adaptable, always comforting, and made from ingredients that are almost always on hand. With its golden top, creamy egg interior, and the satisfying combination of potato and Cheddar in every bite, it proves that the most beloved dishes are often the simplest ones. Slice generously, share freely, and enjoy.

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Recipe Questions & Answers

→ What type of potatoes work best in this dish?

Waxy potatoes are ideal as they hold their shape when cooked, providing the perfect texture for a frittata.

→ Can I use a different cheese instead of Cheddar?

Yes, Gruyère, feta, or goat cheese can be used to vary the flavor while maintaining a creamy texture.

→ How do I know when the frittata is fully cooked?

The frittata is ready when it has puffed up and is set in the center without any liquid egg remaining.

→ What is the best method to cook the potatoes before baking?

Sauté the thinly sliced potatoes in olive oil until tender and lightly golden for a flavorful base.

→ Can I add other ingredients to enhance the dish?

Yes, additions like cooked bacon, smoked salmon, or sautéed mushrooms can bring extra depth and flavor.