Spring Onion and Potato Frittata with Gruyère

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 cups russet potatoes, peeled and thinly sliced
• 1 bunch spring onions, white and green parts separated, thinly sliced
• 8 large eggs
• 1/3 cup heavy cream
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 1 cup Gruyère cheese, shredded
• 1 tablespoon fresh chives, chopped

Method

1. 1

   Preheat the oven to 375°F. In a 9-inch oven-safe skillet, melt the butter with the olive oil over medium heat.

2. 2

   Add the sliced potatoes and the white parts of the spring onions. Season lightly with salt and cook, stirring occasionally, until the potatoes are tender and lightly golden.

   12:00 · Cook potatoes
3. 3

   Stir in the green parts of the spring onions and cook until just wilted, about 1 minute.

   1:00 · Wilt greens
4. 4

   In a large bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.

5. 5

   Spread the potato and onion mixture evenly across the bottom of the skillet. Pour the egg mixture over the top, tilting the pan gently to distribute evenly.

6. 6

   Cook over medium-low heat without stirring until the edges begin to set, about 4 minutes.

   4:00 · Set edges
7. 7

   Sprinkle the Gruyère evenly over the top of the frittata.

8. 8

   Transfer the skillet to the oven and bake until the center is just set and no longer wobbly, 15 to 18 minutes.

   15:00 · Bake frittata
9. 9

   Remove from the oven and let the frittata rest in the skillet for 5 minutes before slicing.

   5:00 · Rest frittata
10. 10

    Sprinkle with chopped chives, slice into wedges, and serve warm or at room temperature.