Birria Frittata (For Leftover Birria de Res)

Birria frittata topped with additional shredded braised beef with cilantro.

5 from 2 reviews

Birria Frittata (For Leftover Birria de Res)

This cheesy birria frittata is the perfect easy brunch recipe to use leftover tender braised beef birria. I like to add a bit of the consommé to give the eggs a rich depth of flavor. Loaded with red onion, tender potatoes, and mozzarella cheese, this frittata is seriously impressive and flavor-packed!

Prep25

Cook20

Total45

Course: Breakfast, Brunch

Cuisine: American, Mexican

Diet: Gluten Free

Keyword: elevated breakfast recipe, frittata recipe, leftover birria, mexican braised beef, restaurant-worthy brunch

Servings: servings

Calories: 334kcal

Author: Ari Laing

Equipment

10-inch nonstick skillet

Spatula

Mixing bowl

Whisk

Large plate

Ingredients

1½-2 cups leftover birria
½ cup birria consommé
1 large (or 2 small) Yukon gold potatoes, peeled, 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, and lime wedges

Instructions

If you haven’t already, parboil the potatoes. Fill a saucepan about ⅔ full of water, then season with a generous pinch of Kosher salt. Add peeled, cubed potatoes, then set over medium-high heat. Cook for 10 minutes, or until the potatoes can easily be pierced with a knife with only slight resistance. Drain.
Whisk the eggs. Whisk 6 large eggs in a mixing bowl with ½ cup birria consommé, ⅔ cup shredded Mozzarella (reserve the remaining ⅓ cup), 1 tsp Kosher salt, and ¼ tsp black pepper.
Sauté onion. Preheat an oven to 350°F (175°C). Heat 2 Tbsp unsalted butter and 2 Tbsp olive oil in a 10-inch nonstick skillet over medium-high heat. When hot, add diced red onion, reserving 2 Tbsp raw onion for topping the frittata (optional). Cook, stirring occasionally, for 3 minutes.
Add potatoes. Add the cubed parboiled potatoes, season with ½ tsp Kosher salt, then cook, stirring occasionally, for another 3-5 minutes.
Assemble, then bake. Add the shredded beef. Reserve about ¼ cup of the beef, then add the rest of the birria to the skillet. Stir, allowing this to heat through for a minute or two, then pour the beaten eggs on top. Sprinkle with the remaining ⅓ cup of shredded Mozzarella, then transfer to the preheated oven. Bake for 10 minutes, or until the eggs are completely set and have puffed up slightly.
Garnish, then serve! Carefully remove from the oven, allow to cool slightly, then top with the reserved birria (I like to mount this in the center of the frittata). Garnish with reserved diced red onion and lots of fresh chopped cilantro. Enjoy with lime wedges and sour cream, if wanted.

Notes

Nutrition facts do not include garnishes.
To make-ahead: I have a strong preference for serving this fresh out of the oven for best results. If you like, however, you can prepare the frittata up to a day in advance. Store it covered in the refrigerator, then reheat in the oven before serving. Leftovers can also be reheated gently in a pan or microwave.
To freeze: Let the frittata cool completely, then wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat as mentioned above.

Nutrition

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