From Charlie's Practical Guide to the New American Kitchen


2 large Yukon Gold potatoes, peeled and cut into chunks

6 each Piquillo chili peppers

2 T extra virgin olive oil

1 lb shrimp, peeled and devained

4 each canned artichoke hearts, quartered

3 T chives, snipped

10 each large eggs

to taste ground white pepper

to taste salt


To Cook:

Place the potatoes in a medium saucepan and add cold water to cover by one inch. Bring the water to a boil over medium-high heat and cook for 5 minutes till the potatoes soften a bit. Drain the pan and set aside.

Preheat the oven to 350°F.

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

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

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

Whisk together the eggs and season them with salt and pepper. Pour the eggs 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).

To Serve:

Remove the pan from the oven and let stand a moment. Then cover the pan with a 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.

Serves 4