Description
This Birria Frittata is a creative and delicious way to transform leftover Birria de Res into a hearty brunch or dinner dish. Combining tender shredded birria, parboiled Yukon gold potatoes, sautéed red onions, and a luscious egg and cheese mixture, this frittata is baked to fluffy perfection and garnished with fresh cilantro, sour cream, and lime wedges for a vibrant finish.
Ingredients
Main Ingredients
- 1½-2 cups leftover birria
- ½ cup birria consommé
- 1 large (or 2 small) Yukon gold potatoes, peeled and cut into ¼-inch dice, parboiled
- 6 large eggs
- 1 cup shredded Mozzarella cheese (or Oaxaca), divided
- 2 tsp Kosher salt, divided
- ¼ tsp freshly ground black pepper
- 2 Tbsp unsalted butter
- 2 Tbsp extra virgin olive oil
- ½ medium red onion, cut into ¼-inch dice (about ⅔ cup)
For Serving
- Fresh cilantro
- Sour cream
- Lime wedges
Instructions
- Parboil the potatoes: Fill a saucepan about two-thirds full with water and season it with a generous pinch of kosher salt. Add the peeled and diced Yukon gold potatoes and bring to a boil over medium-high heat. Cook for about 10 minutes or until the potatoes are easily pierced with a knife but still slightly firm. Drain the potatoes and set aside.
- Whisk the eggs: In a mixing bowl, whisk together the 6 large eggs, ½ cup birria consommé, ⅔ cup of the shredded Mozzarella cheese (reserve the remaining ⅓ cup for later), 1 teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper until fully combined and slightly frothy.
- Sauté the onion: Preheat your oven to 350°F (175°C). Heat 2 tablespoons of unsalted butter and 2 tablespoons of extra virgin olive oil in a 10-inch nonstick skillet over medium-high heat. Once hot, add the diced red onion, reserving about 2 tablespoons of raw onion for topping later if desired. Cook the onions, stirring occasionally, for about 3 minutes until softened.
- Add the potatoes: Add the parboiled diced potatoes to the skillet, season with ½ teaspoon kosher salt, and continue cooking, stirring occasionally, for an additional 3 to 5 minutes until the potatoes start to brown slightly and become tender.
- Assemble the frittata and bake: Add the shredded birria into the skillet, reserving about ¼ cup of the beef for garnish. Stir the mixture to heat the beef through for a minute or two. Pour the beaten egg mixture over the contents in the skillet, ensuring an even distribution. Sprinkle the remaining ⅓ cup of shredded Mozzarella cheese on top. Transfer the skillet to the preheated oven and bake for 10 minutes or until the eggs are fully set and puffed slightly.
- Garnish and serve: Carefully remove the skillet from the oven and allow the frittata to cool slightly. Top the frittata with the reserved shredded birria placed in the center and garnish with the reserved diced red onion and plenty of fresh chopped cilantro. Serve with lime wedges and sour cream on the side if desired. Enjoy this flavorful and hearty dish warm.
Notes
- Parboiling the potatoes ensures they cook through evenly without becoming mushy in the oven.
- You can use Oaxaca cheese instead of Mozzarella for a more authentic, melty cheese experience.
- Reserve some diced raw onion for a fresh crunch on top; this is optional but adds texture and flavor.
- Using leftover birria is an excellent way to reduce food waste and enjoy a new twist on a classic Mexican dish.
- Make sure to use a skillet that is oven safe for the baking step.
- Adjust seasoning to taste, especially if your leftover birria is already highly seasoned or salty.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Brunch, Main Course
- Method: Baking
- Cuisine: Mexican
