Potato, spring onion, dill & cheese frittata

Potato, spring onion, dill & cheese frittata

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(31 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 4
The perfect stress-free summer lunch. For a non-veggie option, add a couple of slices of ham

Nutrition and extra info

  • Vegetarian

Nutrition:

  • kcal244
  • fat15g
  • saturates4g
  • carbs18g
  • sugars1g
  • fibre1g
  • protein11g
  • salt0.4g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 400g leftover cooked new potato, sliced
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 4 eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 4 spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 bunch dill, roughly chopped
  • 25g cheddar, grated
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

Method

  1. In a small non-stick frying pan, heat oil over a medium heat. Add potatoes, then fry until beginning to crisp, about 8 mins. In a bowl, whisk together eggs, spring onions, dill and some seasoning. Heat the grill.

  2. Tip the eggs into frying pan, mix quickly, lower the heat, then sprinkle over cheese. After about 8 mins, once the top side has almost set, pop under the grill for 2-3 mins or until firm and golden. Slide out of the pan. Eat straight away with mayo or ketchup or cool quickly and chill.

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Comments, questions and tips

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cakeanyone
13th Dec, 2011
5.05
Used normal potatoes which I sliced and cooked in chicken stock for added flavour until soft . Cooked a leek and some mushrooms in a bit of butter and added these to the cooked potato. Added loads more cheese (about 100g) to 5 whisked eggs and lots of seasoning. Also added a chopped up cooked chicken breast for the meat eaters! Delicious.
heidigough
8th Feb, 2011
2.05
Obviously I'm missing something here. Completely underwhelming. Lacking in flavour despite using vintage farmhouse cheese. Slightly better cold than hot but I won't be making again.
jackykelly
16th Jun, 2010
5.05
This is so easy to make but I do always seem to be cooking up the leftover potatoes especially as I never seem to have any leftover from anything. I always add a chopped up pepperami for a bit of spiciness. Lovely.
kerry1974
11th Jun, 2010
5.05
I love this! Made it for my boyfriend and he was well impressed :) Going to make it again today and serve it cold tomorrow as a side dish to my BBQ.
cheryl654
9th Apr, 2010
4.05
Used some Thai flavoured potato left overs for our version and was very nice.
vcrovato
30th Mar, 2010
4.05
This was really good, however I tweacked it a bit - I couldnt decide whether to cook this frittata or the one with courgettes and goat's cheese (from this website again!) so I halved the recommended amount of potatoes for this recipe and added courgettes instead. Delicious!
emmaleeny
19th Dec, 2009
5.05
I made this for a picnic when my family went walking - it went down a treat!
tracyf
26th Sep, 2009
Very easy to make, my little one loved this..substituted fresh parsley from the garden as had no dill, but still tasted great
Frantic Flapjack
26th Aug, 2009
4.05
Very quick and easy and the sort of recipe you can add any leftovers to - I added some mushrooms. Also used the first potatoes we've ever grown!
natvy1983
26th Jul, 2009
5.05
Excellent, very quick and easy to do! Will do it again!

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