Potato Frittata with Spring Onions
A simple skillet potato frittata filled with tender sliced potatoes and fresh green onions. Covered cooking keeps the interior soft and moist while the edges turn golden. Perfect for breakfast, brunch, or a quick light dinner.
Equipment
- 1 | Nonstick skillet | 10-inch preferred
- 1 | Tight-fitting lid | for the skillet
- 1 | Sharp knife | for slicing potatoes
- 1 | Mixing bowl |
- 1 | Spatula | for serving
Ingredients
- 4 | medium | potatoes | thinly sliced
- 6 | large | eggs |
- 4 | | green onions | thinly sliced
- 3 | tbsp | olive oil |
- 1/2 | tsp | salt |
- 1/4 | tsp | black pepper |
Instructions
- Slice the potatoes into thin even rounds.
- Heat olive oil in a nonstick skillet over medium heat.
- Arrange potato slices in a single overlapping layer and cook briefly until edges soften.
- Beat eggs with salt, pepper, and sliced green onions.
- Pour the egg mixture evenly over the potatoes.
- Cover with a lid and cook on medium-low heat for 8–10 minutes until set.
- Check that the center is mostly firm with only a slight jiggle.
- Lift or slide the frittata onto a plate and cut into wedges.
- Tip: Keep the heat moderate so the bottom browns without burning before the eggs finish cooking.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently in a covered skillet or microwave to keep the texture soft.
Use Yukon Gold potatoes for the best creamy results.
Add a pinch of smoked paprika if you like mild extra flavor.
Reheat gently in a covered skillet or microwave to keep the texture soft.
Use Yukon Gold potatoes for the best creamy results.
Add a pinch of smoked paprika if you like mild extra flavor.