Spring Onion Potato Frittata

My neighbor once knocked on my door at noon with a basket of spring onions from her garden, insisting I had to use them that day. I had potatoes in the pantry and eggs in the fridge, so I threw together this frittata without much planning—and somehow it turned out golden, fluffy, and so good she asked for the recipe before even sitting down. That dish became my go-to when I want to feel like I've actually cooked something, without the fuss.

I made this for a Sunday brunch gathering once, and watching people actually pause mid-conversation to compliment the food felt unexpectedly special. There's something about a frittata that signals care—it's humble enough not to feel pretentious, but impressive enough that people notice. It became the dish I'd make whenever I wanted to impress without breaking a sweat.

Ingredients

• Waxy potatoes (300 g, about 2 medium): These hold their shape when cooked, giving you tender chunks rather than mushy disappointment—a lesson I learned after ruining my first attempt with floury potatoes.
• Spring onions (4, finely sliced): The white and green parts cook at different speeds, so I separate them to keep the greens bright and fresh while the whites soften into sweetness.
• Mature Cheddar cheese (100 g, grated): The sharpness cuts through the richness of the eggs and adds a little bite that keeps the dish from feeling one-dimensional.
• Whole milk (60 ml or ¼ cup): This creates a slightly creamy custard that bakes into an almost luxurious texture—skip it or use water at your own risk.
• Large eggs (6): Room temperature eggs blend more evenly, which I discovered after whisking cold eggs and watching them take forever to combine properly.
• Olive oil (2 tbsp): Use something you actually like the taste of, since you'll taste it in every bite.
• Salt and black pepper: These seem simple, but they're what make the subtle flavors sing instead of whisper.

Instructions

Get your oven ready:

Set it to 190°C (375°F) so it's warm and waiting by the time you need it.

Cook the potatoes until golden:

Heat olive oil in your ovenproof skillet over medium heat, add the sliced potatoes with a small pinch of salt, and let them cook for about 8–10 minutes, stirring occasionally, until they're tender and lightly golden at the edges. You'll know they're ready when a fork slides through easily.

Add the white parts of spring onions:

Scatter them over the potatoes and cook for 1–2 minutes until they soften and release a gentle onion smell into the kitchen.

Whisk your egg mixture:

In a large bowl, whisk together the eggs, milk, remaining salt, and black pepper until everything is pale and well combined. Stir in half the grated Cheddar and all the green parts of the spring onions so they stay bright and fresh.

Combine everything in the skillet:

Pour the egg mixture over the potatoes and give it a gentle stir to make sure the vegetables are evenly distributed throughout. The eggs should pool around everything, not sit on top.

Add the final cheese:

Sprinkle the remaining Cheddar across the top—this creates those golden, slightly crispy bits you'll crave.

Bake until puffed and set:

Transfer the skillet to your preheated oven and bake for 12–15 minutes, until the frittata is puffed up and the center feels almost set when you give the skillet a gentle shake. The top should look golden, not pale or wet.

Let it rest and serve:

Remove from the oven and let it cool for about 5 minutes—this gives it a chance to set further without being too hot to slice cleanly. Serve it warm straight from the skillet, or let it cool to room temperature if you prefer.

Merken

There's a moment right when you pull this from the oven—that second when the whole kitchen fills with warm, cheesy egg smell and the frittata is still puffed and quivering slightly—where you know you've made something that will disappear from the plate quickly. That's the moment I realized this simple dish could quietly become a favorite, asked for again and again without fanfare.

Customizing Your Frittata

I've added everything from crispy bacon to smoked salmon to sautéed mushrooms, and honestly, the base is so good it welcomes whatever you want to throw in. Once you trust the method, you can play with it—cooked vegetables, different cheeses, herbs you actually have on hand. The potato and spring onion foundation stays constant while everything else bends to whatever sounds good that day.

Why This Works as an Anytime Dish

Frittata feels elegant enough for Sunday brunch with guests, but casual enough to make on a Tuesday night when you want something warm and comforting. It's neither too heavy nor too light, pairs with salad or bread or just sits proudly on its own, and tastes good whether you eat it in five minutes or three hours later. The versatility is almost sneaky—you don't realize how useful it is until you've made it a dozen times.

Storage and Serving Suggestions

Leftover frittata keeps beautifully in the fridge for up to three days, and reheats gently in a low oven or even eaten cold straight from the container. I've found that wrapping a slice in foil and warming it at 160°C for about 10 minutes brings back that just-baked feeling, though honestly the cold version is underrated for quick lunches. A simple green salad and some crusty bread alongside it feels like the most natural pairing, but it never needs much.

• Store covered in the fridge and slice what you need each time rather than reheating the whole thing.
• Cold frittata is secretly perfect for picnics, work lunches, or midnight snacks.
• If you're meal prepping, cut it into portions and wrap each individually for easy grab-and-go meals all week.

Merken

This frittata taught me that simple, honest cooking doesn't need a long ingredient list or complicated technique to feel special. Make it once and it becomes something you'll reach for again whenever you need to feed people without fussing.

Rezept-Fragen & Antworten

→ Wie werden die Kartoffeln für die Frittata vorbereitet?

Die Kartoffeln werden geschält und dünn geschnitten, anschließend in Olivenöl leicht angebraten, bis sie zart und leicht goldbraun sind.

→ Welche Rolle spielen die Frühlingszwiebeln im Gericht?

Die weißen Teile der Frühlingszwiebeln werden kurz mitgegart, während die grünen Teile roh für Frische unter die Eimischung gehoben werden.

→ Kann der Cheddar durch andere Käsesorten ersetzt werden?

Ja, Alternativen wie Gruyère, Feta oder Ziegenkäse verleihen der Frittata eine interessante Geschmacksvariante.

→ Wie lange braucht die Frittata im Ofen?

Die Frittata wird bei 190°C etwa 12 bis 15 Minuten gebacken, bis sie aufgegangen und in der Mitte fest ist.

→ Was passt gut als Beilage zu diesem Gericht?

Ein einfacher Salat und knuspriges Brot ergänzen die Frittata ideal und runden die Mahlzeit ab.