Shrimp & Potato Frittata

Shrimp and Potato Frittata

Print Recipe
This delicious meal for one is based on Joe Yonan's Shrimp and Potato Chip Tortilla from his book "Serve Yourself: Nightly Adventures in Cooking for One". Joe's version calls for flipping the egg tortilla, cooking it on both sides, and serving it on a plate. I chose to serve it as a frittata right out of the pan. To turn this dish into something truly special, top it with some of Joe's Red Pepper Chutney. You'll find a link to the recipe in the notes below.
Course Main Course
Keyword Cooking for one, eggs
Servings 1


  • 8-inch skillet
  • small mixing bowl
  • whisk or fork
  • small spatula
  • slotted spoon
  • small plate


  • 2 ounces fresh or frozen shrimp, about 3 jumbo, 4 large, or 5 medium
  • 2 eggs, preferably extra large
  • Kosher or sea salt, to taste
  • Freshly ground black pepper, to taste
  • ¼ tsp smoked paprika
  • 1 ounce potato chips, preferably kettle cooked and lightly salted
  • 4 tsp extra virgin olive oil, divided, plus more as needed
  • 1 medium shallot lobe, thinly sliced
  • 4 sprigs cilantro, leaves chopped


  • Adjust oven rack to middle position and heat oven to 275º F. If shrimp are frozen, allow them to soak in a bowl of room temperature water until thawed, 5-10 minutes. Peel and devein shrimp and slice into ¾-inch pieces. Set aside.
  • In a small mixing bowl, whisk together eggs, a small amount of salt and pepper, and the paprika until well blended. Gently crush potato chips and stir into the egg mixture until chips are well coated and submersed. Set aside for 10 minutes, until chips have softened and rehydrated.
  • Meanwhile, heat 2 teaspoons of olive oil in an 8-inch skillet over medium heat until shimmering. Add shallots and cook, stirring occasionally, until soft and lightly browned, 3-4 minutes. Transfer shallot to a small plate using slotted spoon and allow to cool, about 2 minutes.
  • Once cooled, add the shallots, shrimp and cilantro to the egg mixture and stir to blend. Heat remaining 2 teaspoons of oil in the now empty skillet over medium heat. When it begins to shimmer, add the egg mixture and swirl the pan back and forth to evenly distribute all the ingredients. Cook until edges begin to set up, about a minute.
  • Run a small spatuala along the edges and tilt the pan to allow any pools of loose egg to run underneath. Continue to cook until the top of the frittata is wet but no longer runny and shrimp are opaque. Transfer to the oven and bake until the eggs fully set, about 2-3 minutes.
  • Remove from oven and serve immediately.