Shrimp Frittata with Potatoes and Piquillo Peppers
Chef Charlie Palmer

Serves 4

2 large Yukon Gold potatoes, peeled and cut into chunks
6 piquillo chiles
2 T extra-virgin olive oil
1 lb shrimp, peeled and deveined
4 canned artichoke hearts, quartered
3 T snipped chives
10 large eggs

Place the potatoes in a medium saucepan and add cold water to cover by 1 inch. Bring to a boil over medium-high heat and cook for 5 minutes, just to soften them up a little. Drain and set aside.

Preheat the oven to 350°F.

Slit the chiles down one side and open them up. Scrape out and discard the seeds.

Heat an ovenproof sauté pan over low heat, then add the oil.

Lay the chiles in the bottom of the pan and arrange the potatoes, shrimp, and artichokes over them. Season with salt and white pepper and sprinkle with chives.

Whisk together the eggs, season with salt and pepper, and pour into the pan to cover the shrimp and vegetables. Put the pan in the oven and bake until the eggs are set, about 25 minutes.

Remove the pan from the oven and let stand a moment, then cover the pan with a half-size cutting board and flip the frittata onto the board.

Bring the frittata to the table on the cut­ting board and cut it into wedges. Serve with a salad of baby lettuce leaves lightly dressed with vinaigrette.

Photo courtesy of Charlie Palmer