Spring Onion Potato Cheddar Frittata (Printable)

Golden baked frittata featuring tender potatoes, spring onions, and melted cheddar cheese.

# What You Need:

→ Vegetables

01 - 10.6 oz waxy potatoes, peeled and thinly sliced
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

# Directions:

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 and cook, stirring occasionally, until tender and lightly golden, about 8-10 minutes
03 - Stir in the white parts of the 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 the green parts of the spring onions
05 - Pour the egg mixture over the potatoes in the skillet and gently stir to distribute vegetables evenly
06 - Sprinkle the remaining Cheddar cheese over the top of the mixture
07 - Transfer the skillet to the preheated oven and bake for 12-15 minutes until puffed and set in the center
08 - Allow to cool for 5 minutes before slicing. Serve warm or at room temperature

# Expert Advice:

01 -
  • Quick and easy: On the table in just 40 minutes with minimal effort and only one pan.
  • Vegetarian and wholesome: Packed with eggs, potatoes, and fresh spring onions for a balanced, meat-free meal.
  • Flexible for any meal: Equally at home as a brunch centrepiece, a light lunch, or a relaxed weeknight dinner.
  • Rich, melty Cheddar: Mature Cheddar stirred into the eggs and sprinkled on top gives every bite a deep, savoury flavour.
  • Serves a crowd: Yields four generous servings, making it ideal for family meals or casual entertaining.
02 -
  • Use waxy potatoes: Waxy varieties hold their shape when sliced thin and cooked, giving the frittata clean, tender layers rather than a mushy base.
  • Separate the spring onions: Cooking the white parts with the potatoes builds a sweeter, deeper flavour, while the raw green tops stirred into the egg mix keep a fresh, lively note.
  • Don't over-bake: Pull the frittata from the oven as soon as the centre is just set—residual heat will finish the job and keep the texture silky rather than rubbery.
  • Rest before slicing: A 5-minute rest allows the eggs to firm up fully, making it far easier to cut clean, even wedges.
  • Choose an ovenproof skillet: A 24 cm (10-inch) ovenproof skillet ensures the frittata is the ideal thickness—not too thin to dry out, not too thick to cook through evenly.
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