Merken My flatmate once showed up unannounced on a Sunday morning with fresh spring onions from the farmer's market, and I had exactly six eggs in the fridge. Within twenty minutes, this golden frittata was sliding onto plates, and she kept asking how something so simple could taste so complete. That's when I realized a frittata isn't just breakfast or lunch—it's whatever you need it to be, whenever you need it.
I made this for my parents last spring when they visited, and my mum spent the entire meal trying to figure out what made it taste so light and fluffy. The secret was baking it rather than finishing it on the stovetop, but I didn't tell her that right away—I wanted her to ask for the recipe, which she did.
Ingredients
- Waxy potatoes (300 g, about 2 medium), peeled and thinly sliced: Waxy potatoes hold their shape during cooking, unlike floury ones that turn to mush; slice them thin so they soften evenly in the skillet.
- Spring onions (4), finely sliced with white and green parts separated: The white parts soften quickly and become mild, while the greens stay fresh and bright if added at the end.
- Mature Cheddar cheese (100 g), grated: Mature cheddar has more flavor than mild, so you need less of it; grate it yourself rather than buying pre-shredded if you want it to melt smoothly.
- Whole milk (60 ml or ¼ cup): This enriches the eggs without making them too heavy; full-fat milk creates a creamier frittata than lower-fat versions.
- Large eggs (6): Fresh eggs whisk more smoothly and create better structure in the frittata.
- Olive oil (2 tbsp): Good quality olive oil adds depth, though you can use butter if you prefer a richer taste.
- Salt (½ tsp) and black pepper (¼ tsp): Season in layers—some with the potatoes, some in the egg mixture—so flavor builds rather than sitting on the surface.
Instructions
- Heat your oven and pan:
- Preheat to 190°C (375°F) so it's ready when you need it, then place your ovenproof skillet on medium heat with the olive oil. You'll know it's ready when the oil shimmers and moves easily around the pan.
- Cook the potatoes until golden:
- Add your sliced potatoes with a pinch of salt and let them sit undisturbed for a minute before stirring—this helps them brown instead of steam. Stir occasionally, and you're looking for tender insides with light golden edges, about 8–10 minutes; if they're still hard in the center, give them another minute or two.
- Soften the white spring onions:
- Toss in just the white parts and cook for 1–2 minutes until they smell sweet and soften slightly. This step is quick but important because it mellows their sharpness.
- Prepare your egg mixture:
- In a large bowl, whisk together eggs, milk, salt, and pepper until everything is pale and well combined. Stir in half the grated cheddar and the green parts of the spring onions so you get fresh, colorful flecks throughout.
- Combine everything in the skillet:
- Pour the egg mixture over the potatoes gently and give it a soft stir to distribute the vegetables evenly—don't overwork it or the texture won't be as fluffy. Sprinkle the remaining cheddar on top in an even layer.
- Bake until just set:
- Transfer the skillet to the oven and watch for the magic moment when the edges are set but the very center still has a slight jiggle when you give the pan a gentle shake, usually 12–15 minutes. It keeps cooking slightly as it cools, so pulling it out just before it looks completely firm gives you the best texture.
- Rest and serve:
- Let it cool for 5 minutes so it's easier to slice and the eggs continue to set; this also makes it safe to touch if someone's eager. Serve it warm straight from the pan or at room temperature—both ways are wonderful.
Merken There's a particular moment when you pull a frittata from the oven and the whole kitchen suddenly smells like melted cheese and golden eggs, and you realize you've made something that tastes both elegant and humble at the same time. That's when people stop seeing it as just leftovers and start asking if you'll make it again tomorrow.
Why This Works as Any Meal
Frittatas exist in that beautiful space between breakfast and dinner, and this one especially works because potatoes and cheese feel substantial enough for lunch or a light supper, while the eggs and spring onions keep it bright. I've served it to guests at noon and had it cold from the fridge at midnight, and both times felt completely appropriate.
Variations That Feel Natural
The backbone of eggs, potatoes, and cheese is strong enough to welcome additions without falling apart. Cooked bacon torn into pieces, smoked salmon flaked in, or mushrooms sautéed until golden all fit seamlessly, and you can swap the cheddar for gruyère if you want something earthier or feta if you prefer a tangier bite. Each change shifts the personality of the dish without losing what makes it work.
Making It Your Own
The real magic is that once you understand how a frittata works—eggs as binder, vegetables for flavor and texture, cheese for richness, oven for gentle cooking—you can build it around whatever you have on hand or whatever tastes right that day. I've made versions with leeks and gruyère for autumn, spring onions and goat cheese for spring, even roasted red peppers and feta when someone brought me unexpected vegetables. The technique stays the same, but the dish becomes a conversation between you and what's in your kitchen.
- Prep your vegetables while the oven preheats so you're not rushing once you start cooking.
- If your skillet is smaller than 24 cm, reduce the egg mixture slightly or the frittata will overflow.
- Room temperature frittata tastes better than cold-from-the-fridge straight away, so plan your timing or let it warm slightly before eating.
Merken This frittata is one of those dishes that teaches you something new every time you make it, whether it's the perfect shade of golden or the exact moment to pull it from the oven. Make it once for yourself, and you'll understand why it becomes everyone's favorite thing you cook.
Fragen rund um das Rezept
- → Wie gelingt die perfekte Konsistenz der Frittata?
Das vorsichtige Garen der Kartoffeln vor dem Backen sorgt für zarte Stücke und ermöglicht der Eimischung, durchzuziehen und fest zu werden, ohne trocken zu werden.
- → Kann statt Cheddar auch anderer Käse verwendet werden?
Ja, Alternativen wie Gruyère, Feta oder Ziegenkäse bieten interessante Geschmackserlebnisse und passen gut zu den Zutaten.
- → Wie lässt sich das Gericht vegetarisch variieren?
Das Gericht ist bereits vegetarisch, kann aber mit gerösteten Pilzen oder Körnern ergänzt werden, um zusätzliche Textur und Aroma zu bringen.
- → Wie bewahre ich Reste am besten auf?
Im Kühlschrank in dicht verschlossenem Behälter halten sich Reste bis zu zwei Tage und können kalt oder leicht erwärmt verzehrt werden.
- → Welche Beilagen passen besonders gut?
Ein frischer Salat und frisches Brot harmonieren perfekt mit der herzhaften Frittata und runden die Mahlzeit ab.